I made this recipe about thirty years ago when
the red raspberries where a plenty from the garden.
An exquisite combination of spices and a rich berry
flavor make this beautiful soup so refreshing.
I consider this to be one of my best ever recipes,
your family will rave about this special soup.
Ingredients:
2 pints fresh red raspberries
1 1/4 cups water
1/4 cup white wine
1 cup cran-raspberry juice
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 (8 ounce) container low-fat raspberry yogurt
1/2 cup sour cream
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.
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