Sometimes, you just need to think ahead to summer, and raspberries, strawberries, blueberries and a wading pool.
RASPBERRY SOUP
2 1/2 cups raspberries
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup red wine (or water)
Serve with whipped cream, sour cream, or cream cheese.
Smush berries a little in a large bowl with a potato masher, to puree.
To the water or wine, add enough berry puree to make one cup.
Put cornstarch in a bowl and whisk in 1/4 cup of water/juice. In pan, combine the remaining water/juice mixture and sugar. Heat over medium heat, being sure not to scorch. Whisk in cornstarch/juice mixture; stir until clear. Pour hot liquid over berries. Chill. Serve with whipped cream, sour cream, or cream cheese.
(This works with frozen berries, as well. Just thaw first in refrigerator.)
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