Title: Raspberry Fuchsia Soup
Categories: Soup Appetizer Dessert
Yield: 4 Servings

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

Serves 4.

Posted by Fred Peters.

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