Raspberry Fuchsia Soup

3 c Fresh raspberries

3/4 c Water

2 tb Lemon juice

2 tb Lemon rind, grated fine

2 tb Arrowroot

1/2 c Maple syrup

2 c Strawberry wine

1/2 c Sour cream

1/2 c Fresh raspberries

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.