Cool Raspberry Soup - cooking recipe

Ingredients

1 (20 oz.) bag frozen raspberries, thawed
1 1/4 c. water
1/4 c. white wine (optional)
1 c. cran-raspberry juice
1/2 c. sugar
1 1/2 tsp. ground cinnamon
3 whole cloves
1 Tbsp. lemon juice
1 (8 oz.) carton raspberry-flavored yogurt
1/2 c. sour cream

Preparation

In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan.
Add the cran-raspberry juice, sugar, cinnamon and cloves.
Bring just to a boil over medium heat.
Remove from the heat; strain and allow to cool.
Whisk in lemon juice and yogurt.
Refrigerate.
To serve, pour into small bowls and top with a dollop of sour cream.
Yields 4 to 6 servings.