| 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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