Ingredients:
20 ounces frozen raspberries, thawed
2 cups Burgundy wine ( sweet red wine)
2 1/2 cups water
1 cinnamon sticks ( 3-inch) (optional)
2 teaspoons level cornstarch
whipping cream
Directions:
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.
Servings: Serve
Time preparation: 0 min.
Time total: 0 min.