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Raspberry Fuchsia Soup
3 cups fresh raspberries
3/4 cup water
2 tablespoons lemon juice
2 tablespoons lemon rind, grated fine
2 tablespoons arrowroot
1/2 cup maple syrup
2 cups strawberry wine
1/2 cup sour cream
1/2 cup fresh raspberries for garnish
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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 saucepan. Simmer over low heat until thick.
Refrigerate for 2 hours.
Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.
Yield: 4 servings
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