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Raspberry Fuchsia Soup recipe

This chilled raspberry soup is as deliciousas the fuchsia is beautiful. Makes an elegant first course orrefreshing dessert.

Recipe: Raspberry FuchsiaSoup

3 1/2 cups red raspberries – divided use
3/4 cup water
2 tablespoons lemon juice
2 tablespoons grated lemon peel,
2 tablespoons arrowroot powder
1/2 cup pure maple syrup
2 cups dry white wine
1/2 cup sour cream

  • Puree 3 cups red raspberries and strainthrough a sieve into a bowl; set aside. Take the seeds and pulpleft in the sieve and transfer to a saucepan; add water and simmerfor 5 minutes. Strain into a bowl.
  • Combine all the raspberry pulp with lemonjuice, grated lemon peel, arrowroot powder, and maple syrup.Transfer to a saucepan, stir in white wine. Simmer over low heatuntil thick, then chill for 2 hours.
  • Serve with a dollop of sour cream andthe remaining 1/2 cup red raspberries.atop each serving.

    Makes 4 servings.

    Raspberry Fuchsia Soup – Kitchen Cat

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  • Comments

    1 Comment


    Raspberries are one of the few fruits that never improve when cooked. Nobody ever said, These fresh raspberries are delicious, but you know what would be really great? A coulis. Even raspberry jam is a goopy, saccharine disappointment compared to a tender, juicy fresh fuchsia berry.

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