Gallery

Recipe Summary

Yield:
about 2 1/2 quarts
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place raspberries in container of an electric blender; process until smooth. Press through a sieve; discard seeds.

    Advertisement
  • Pour pureed raspberries into a medium saucepan; stir in water, wine, sugar, and salt. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Remove from heat; cool to room temperature. Add sour cream; blend well with a wire whisk. Cover; chill several hours.

  • Serve soup in chilled dessert bowls; garnish each serving with a lime slice and raspberry.

Source

Oxmoor House Homestyle Recipes

Advertisement
Advertisement