Real raspberry fuchsia soup

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Recipe by: norhÈne

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Fresh raspberries
3/4 c Water
2 tb Lemon juice
2 tb Lemon rind, grated fine
2 tb Arrowroot
1/2 c Maple syrup
2 c Strawberry wine
1/2 c Sour cream
1/2 c Fresh raspberries

Puree raspberries for soup; strain through a sieve into bowl; set
aside. Take seeds and rind left in sieve and transfer to sauce pan;
add water; simmer for 5 minutes; strain into bowl containing berry
juice; discard seeds remaining in sieve. Combine lemon juice, lemon
rind and arrowroot. Add to berry juice; add maple syrup and wine;
transfer to sauce pan. Simmer over low heat until thick. Refrigerate
2 hours. Serve in individual bowls with a dollop of sour cream and a
spoonful of berries on top of each bowl.