Raspberry Fuchsia Soup

Title: Raspberry Fuchsia Soup

Categories: Desserts, Soups/stews

Yield: 4 servings

3 c Fresh raspberries

1/2 c Maple syrup

3/4 c Water

2 c Strawberry wine

2 tb Lemon juice

1/2 c Sour cream

2 tb Lemon rind, grated fine

1/2 c Fresh raspberries

2 tb Arrowroot 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. --