Great soup for a special dinner
In a blender, puree raspberries, water, and wine (if desired).
Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon, and cloves
bring just to a boil over medium heat.
Remove from the heat, strain, and allow to cool.
Whisk in lemon juice and yogurt.
Refrigerate.
To serve, pour into small bowls and top with a dollop of sour cream.
Yield: 4-6 servings.
Ingredients
Directions
In a blender, puree raspberries, water, and wine (if desired).
Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon, and cloves
bring just to a boil over medium heat.
Remove from the heat, strain, and allow to cool.
Whisk in lemon juice and yogurt.
Refrigerate.
To serve, pour into small bowls and top with a dollop of sour cream.
Yield: 4-6 servings.
