Raspberry Fuchsia Soup

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Title: Raspberry Fuchsia Soup
Categories: Desserts, Soups/stews
Yield: 4 servings

3 c Fresh raspberries 1/2 c Maple syrup
3/4 c Water 2 c Strawberry wine
2 tb Lemon juice 1/2 c Sour cream
2 tb Lemon rind, grated fine 1/2 c Fresh raspberries
2 tb Arrowroot

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.

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