Raspberry Fuchsia Soup

Ingredients

• 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

Method

• 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.

Serves 4.