Raspberry Fuchsia Soupdesserts 3 cup fresh raspberries 3/4 cup water 2 tablespoon lemon juice 2 tablespoon lemon rind, grated fine 2 tablespoon arrowroot 1/2 cup maple syrup 2 cup strawberry wine 1/2 cup sour cream 1/2 cup fresh raspberries 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. |
