Chilled Raspberry Soup

Chilled Raspberry  Soup

Ingredients

• 375g/13oz Fresh Raspberries
• 180ml/6fl.oz. Water
• 2 tbsp Lemon juice
• 2 tbsp Grated Lemon Zest
• 120ml/4fl.oz. Maple Syrup
• 2 tbsp Arrowroot
• 480ml/16fl.oz. Strawberry Wine
• 4 tbsp Sour Cream
• Fresh Raspberries to garnish

Instructions

1. Place the raspberries in a blender or food processor and puree until smooth. Strain into a saucepan through a sieve and discard the seeds.
2. In a small mixing bowl, mix together the lemon juice, lemon rind and arrowroot until well combined. Add to raspberry juice in the pan together with the maple syrup and wine and mix well.
3. Simmer over low heat, stirring constantly,  until thickened. Set aside to cool.

4. Refrigerate for 2 hours.
5. To serve - transfer to individual soup plates or  bowls, place a dollop of sour cream in the centre of each bowl and decorate with whole fresh raspberries. Serve cold.