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.