Susan's Raspberry & Red Wine Soup

• 8 cups frozen sweetened raspberries (thawed)
• 2 cups red wine (Cabernet Sauvignon)
• 12 teaspoon cinnamon
• 2 teaspoons cornstarch
• 12 cup water
• 2 cups vanilla ice cream (1 pint)

1. Dump raspberries, wine and cinnamon into a large saucepan, bring to a boil, then reduce heat & simmer gently for about 15 minutes.
2. Mix cornstarch and water (I use a pint jar with a cover & shake the daylights out of it!
3. ); gradually stir into simmering "soup".
4. Cook until thickened, remove from heat; cover pan and chill.
5. When cold, press "soup" through a cheese-cloth/colander sieve (I clip the cheesecloth with clothespins to the edge of the colander).
6. Use the back of a wooden spoon to press and remove seeds.
7. To serve: scoop 1/2 cup of ice cream into a serving bowl, spoon one-fourth of the "soup" over the frozen confection.

raspberries, red wine, cinnamon, cornstarch, water, vanilla ice cream

Taken from www.food.com/recipe/susans-raspberry-red-wine-soup-243928 (may not work)