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


  1. Puree raspberries for soup; strain through a sieve into bowl; set aside.
  2. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes.
  3. Strain into bowl containing berry juice; discard seeds remaining in sieve.
  4. 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.
  5. Refrigerate for 2 hours.
  6. 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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