British vegetarian dish. Served as starter. Speciality – Cold soup, Egg less, Appetiser

British

Raspberries – 375 gm

Water – 180 ml

Lemon juice - 2 Tablespoons

Lemon Zest - 2 Tablespoons, grated

Maple Syrup – 120 ml

Arrowroot - 2 Tablespoons

Strawberry Wine – 480 ml

Sour Cream - 4 Tablespoons

Fresh Raspberries – few, to garnish

Place the raspberries in a food processor and process until smooth puree. Strain into a saucepan using a sieve to discard the seeds. Mix lemon juice, lemon zest and arrowroot in a bowl. Add the mixture to raspberry juice in the pan together with the maple syrup and wine. Mix well. Keep the heat low and stir constantly, until the puree thickens. Set aside to cool. Refrigerate for 2 hours. Before serving, transfer to individual soup bowls. Place a spoonful of sour cream in the centre of each bowl with a whole raspberry on the top. Serve cold.

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