Recipe by rangapeach
This reminds me of that traditional Hungarian tonic for flagging appetites, Cherry Soup. These fruit soups are meant to be eaten at the beginning of a light summer meal (when you feel like it's just too hot to eat.) I'd like to see this garnished with a few fresh berries, some leaves of mint or lemon balm and I like it with creme fraiche.
- 20 ounces frozen raspberries, thawed
- 2 cups Burgundy wine (sweet red wine)
- 2 1⁄2 cups water
- 1 cinnamon stick (3-inch) (optional)
- 2 teaspoons level cornstarch
- whipping cream
- 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.