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Categories:Viewed: 75 - Published at: 10 years ago
Ingredients
- 20 ounces frozen raspberries, thawed
- 2 cups Burgundy wine (sweet red wine)
- 2 12 cups water
- 1 cinnamon stick (3-inch) (optional)
- 2 teaspoons level cornstarch
- whipping cream
Method
- Combine first 4 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).
- Bring mixture to a boil; reduce heat, and simmer 15 minutes.
- Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.
- Combine cornstarch and 1/4 cup raspberry liquid; stir well.
- Bring remaining liquid to a boil.
- Reduce heat to low, and stir in cornstarch mixture.
- Cook, stirring constantly, until slightly thickened.
- Chill 6 to 8 hours.
- Drizzle whipping cream in soup, and swirl in with a knife.
- Garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.
