Raspberry fuschsia soup

6 servings

Ingredients

Quantity Ingredient
3 cups Fresh raspberries
¾ cup Water
2 tablespoons Lemon juice
2 tablespoons Grated lemon rind
½ cup Maple syrup
2 tablespoons Arrowroot
½ cup Sour cream
2 cups Strawberry wine
½ cup Fresh raspberries for garnish

Directions

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 cour cream and a spoonful of berries on top of each bowl.

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