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RASPBERRY FUCHSIA SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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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.
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