Serves:

Ingredients:

3 c Fresh raspberries
1/2 c Fresh raspberries for
2 c Strawberry wine
1/2 c Sour cream
2 tb Arrowroot
1/2 c Maple syrup
2 tb Grated lemon rind
2 tb Lemon juice
3/4 c Water
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 sauce pan.
Simmer over low heat until thick.
Refrigerate 2 hours.
Serve in individual bowls with a dollop of cour cream and a spoonful of berries on top of each bowl.