| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| 3 | c | Fresh raspberries |
| 3/4 | c | Water |
| 2 | tb | Lemon juice |
| 2 | tb | Lemon rind, grated fine |
| 2 | tb | Arrowroot |
| 1/2 | c | Maple syrup |
| 2 | c | Strawberry wine |
| 1/2 | c | Sour cream |
| 1/2 | c | Fresh raspberries |
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 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 sour cream and a spoonful of berries on top of each bowl. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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