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