---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Raspberry Fuchsia Soup
  Categories: Desserts, Soups/stews
       Yield: 4 servings
  
       3 c  Fresh raspberries                 1/2 c  Maple syrup
     3/4 c  Water                               2 c  Strawberry wine
       2 tb Lemon juice                       1/2 c  Sour cream
       2 tb Lemon rind, grated fine           1/2 c  Fresh raspberries
       2 tb Arrowroot                      
  
   Puree raspberries for soup; strain through a sieve into bowl; set aside.
   Take seeds and rind left in sieve and transfer to sauce pan; add water;
   simmer for 5 minutes; strain into bowl containing berry juice; discard
   seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot.
   Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer
   over low heat until thick. Refrigerate 2 hours. Serve in individual bowls
   with a dollop of sour cream and a spoonful of berries on top of each bowl.
  
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