Rasperry 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

Preparation:

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.