3 c  Fresh raspberries
3/4 c  Water
2 tb Lemon juice
2 tb Lemon rind, grated fine
2 tb Arrowroot
1/2 c  Maple syrup
2 c  Strawberry wine
1/2 c  Sour cream
1/2 c  Fresh raspberries

Puree raspberries for soup; strain through a sieve into bowl; set aside.
Take seeds and rind left in sieve and transfer to sauce pan; add water;
simmer for 5 minutes; strain into bowl containing berry juice; discard
seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot.
Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer
over low heat until thick. Refrigerate 2 hours. Serve in individual bowls
with a dollop of sour cream and a spoonful of berries on top of each bowl.