Susan's Raspberry & Red Wine Soup

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Sophisticated & elegant is how Susan Branch describes this in her "Summer" book. I would add "divine" and leave it at that! Since I have a huge raspberry patch, I'm always on the look-out for useful ways to put them to work! This is my take-off from Susan's recipe. Cooking time is chilling time.

Ingredients Nutrition


  1. Dump raspberries, wine and cinnamon into a large saucepan, bring to a boil, then reduce heat & simmer gently for about 15 minutes.
  2. Mix cornstarch and water (I use a pint jar with a cover & shake the daylights out of it!); gradually stir into simmering "soup".
  3. Cook until thickened, remove from heat; cover pan and chill.
  4. When cold, press "soup" through a cheese-cloth/colander sieve (I clip the cheesecloth with clothespins to the edge of the colander).
  5. Use the back of a wooden spoon to press and remove seeds.
  6. To serve: scoop 1/2 cup of ice cream into a serving bowl, spoon one-fourth of the "soup" over the frozen confection.