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Ingredients Jump to Instructions ↓

  1. 20 oz Red Raspberries

  2. 1/2 c Orange Juice

  3. 1/4 c Lemon Juice

  4. 1 tb Cornstarch

  5. 3/4 c Chablis Wine

  6. 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs.

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