Raspberry Fuchsia Soup

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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008