Rosy Berry Soup

• 20 ounces frozen raspberries, thawed
• 2 cups Burgundy wine (sweet red wine)
• 2 12 cups water
• 1 cinnamon stick (3-inch) (optional)
• 2 teaspoons level cornstarch
• whipping cream

1. Combine first 4 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).
2. Bring mixture to a boil; reduce heat, and simmer 15 minutes.
3. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.
4. Combine cornstarch and 1/4 cup raspberry liquid; stir well.
5. Bring remaining liquid to a boil.
6. Reduce heat to low, and stir in cornstarch mixture.
7. Cook, stirring constantly, until slightly thickened.
8. Chill 6 to 8 hours.
9. Drizzle whipping cream in soup, and swirl in with a knife.
10. Garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.

frozen raspberries, wine, water, cinnamon, level cornstarch, whipping cream

Taken from www.food.com/recipe/rosy-berry-soup-7270 (may not work)