Raspberry Fuchsia Soup

• 3 cups raspberries
• 3/4 cup water
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest grated fine
• 2 tablespoons arrowroot flour
• 1/2 cup maple syrup
• 2 cups wine strawberry
• 1/2 cup sour cream
• 1/2 cup raspberries fresh

1. Puree raspberries for soup, strain through a sieve into bowl, set aside.
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. Combine lemon juice, lemon rind and arrowroot.
4. Add to berry juice, add maple syrup and wine, transfer to sauce pan.
5. Simmer over low heat until thick.
6. Refrigerate 2 hours.
7. Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.

raspberries, water, lemon juice, lemon zest, arrowroot flour, maple syrup, wine strawberry, sour cream

Taken from recipeland.com/recipe/v/raspberry-fuchsia-soup-36240 (may not work)