This recipe really does need fresh raspberries as both canned and frozen raspberries have sugar or heavy syrup in with them and would make the soup too sweet.
ingredients
serves 4
1 pound fresh raspberries
2 tablespoons honey
5 tablespoons red wine
1 small carton soured cream
method
1. Rub the raspberries through a fine sieve - this should give 1/2 pint puree.
2. Put the honey, together with 2 tablespoons wine in a small saucepan and heat gently until the honey has dissolved.
3. Leave for a few minutes to cool and then stir into the raspberry puree. Stir in half the soured cream.
4. Add the rest of the wine and 1/3 pint cold water. Stir again.
5. Chill for several hours.
6. Serve in bowls with small spoonfuls of soured cream floating on top. Serve with extra soured cream.
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