Raspberry Fuchsia Soup

1. 1

   Puree raspberries for soup, strain through a sieve into bowl, set aside.

2. 2

   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.

3. 3

   Combine lemon juice, lemon rind and arrowroot.

4. 4

   Add to berry juice, add maple syrup and wine, transfer to sauce pan.

5. 5

   Simmer over low heat until thick.

6. 6

   Refrigerate 2 hours.

7. 7

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

No additional tips available.