Recipe 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
Recipe 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.
Other soup recipes:
Rasperry fuchsia soup recipe
|
