Rosy Berry Soup

Ingredients

• 20 ounces frozen raspberries, thawed
• 2 cups burgundy (sweet red )
• 2 1/2 cups water
• 1 cinnamon stick (3-inch) (optional)
• 2 teaspoons level cornstarch
• whipping cream

Recipe

• 1 combine first 4 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).
• 2 bring mixture to a boil; reduce heat, and simmer 15 minutes.
• 3 press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.
• 4 combine cornstarch and 1/4 cup raspberry liquid; stir well.
• 5 bring remaining liquid to a boil.
• 6 reduce heat to low, and stir in cornstarch mixture.
• 7 cook, stirring constantly, until slightly thickened.
• 8 chill 6 to 8 hours.
• 9 drizzle whipping cream in soup, and swirl in with a knife.
• 10 garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.