Raspberry Fuchsia Soup

Directions

1. 1
   Puree raspberries for soup, strain through a sieve into bowl, set aside.
2. 2
   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.
3. 3
   Combine lemon juice, lemon rind and arrowroot.
4. 4
   Add to berry juice, add maple syrup and wine, transfer to sauce pan.
5. 5
   Simmer over low heat until thick.
6. 6
   Refrigerate 2 hours.
7. 7
   Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.