Cool Raspberry Soup
1 bag (20 oz) frozen raspberries, thawed
1 ¼ cup water
¼ cup white wine, optional
1 cup cran-raspberry juice
½ cup sugar
1 ½ teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 carton (8 oz) raspberry flavored yogurt
½ cup sour cream
In a blender puree raspberries, water and whine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon, and cloves. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve pour in bowls and top with a dollop of sour cream
*Recipe from unknown source. Found in my Grandparents kitchen.
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