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
2 hours.
Serve in individual bowls with a dollop of sour cream and a spoonful of berries
on top of each bowl.