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Chilled Raspberry Soup

What You Need

20 oz. frozen raspberries, thawed, or use fresh raspberries
1 1/4 cups water
1/4 cup white wine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1 1/2 tsps ground cinnamon
3 whole (not ground) cloves
1 Tbsp. lemon juice
1 carton (8 oz) raspberry-flavored yogurt
1/2 cup sour cream


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. Yield: 4-6 servings.

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