Raspberry soup recipe
Raspberry Soup recipe
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- 1 bag (20 ounces) frozen raspberries, thawed
- 1-1/4 cups water
- 1/4 cup white wine (optional)
- 1 cup cran-raspberry juice
- 1/2 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 3 whole cloves
- 1 Tablespoon lemon juice
- One 8-ounce carton raspberry-flavored yogurt
- 1/2 cup sour cream
- Mint leaves (garnish)
In blender, puree raspberries, water, and wine. Transfer to a large saucepan. Add cran-raspberry juice, sugar, cinnamon, and cloves. Bring just to a boil over medium heat. Remove from heat, strain, and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with dollop of sour cream.
Serves: 4 to 6
Reference: Raspberry soup recipe
Recipe type: xarchivex
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