Cold Raspberry Soup

5 ingredients
5 steps

Ingredients

  • 4 (10 oz.) pkg. frozen raspberries, thawed
  • 2 c. Port
  • 4 short cinnamon sticks
  • 2 tsp. cornstarch
  • 1/2 c. water

Directions

  1. 1
    In a 3-quart saucepan over medium heat, heat raspberries, Port and cinnamon sticks to boiling.
  2. 2
    Reduce heat to low; simmer 10 minutes.
  3. 3
    In measuring cup, mix cornstarch with water slowly. Stir into soup; cook until thickened, stirring.
  4. 4
    Cover and refrigerate.
  5. 5
    To serve, remove cinnamon sticks.

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