Title: Raspberry Fuschsia Soup
Categories: Soup
Yield: 6 Servings
| 3 | c | Fresh raspberries |
| 3/4 | c | Water |
| 2 | tb | Lemon juice |
| 2 | tb | Grated lemon rind |
| 1/2 | c | Maple syrup |
| 2 | tb | Arrowroot |
| 1/2 | c | Sour cream |
| 2 | c | Strawberry wine |
| 1/2 | c | Fresh raspberries for garnish |
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.