1 cup fresh or frozen unsweetened raspberries or any berries you desire
1/2 cup sugar to taste
1 tablespoon fresh lemon or lime juice
1/2 teaspoon cinnamon
1 1/2 cups half and half
This recipe serves 4-6.
In a 3-quart saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered for 10 minutes.
Add raspberries or berry mix and boil for a minute or so. Press through a sieve or run through a food mill (at least once or twice!) to remove seeds, and return the juice to pan. Bring to a boil.
Add sugar, lemon or lime juice and cinnamon and remove from heat. Cool for 5 minutes and then stir 1 cup of soup mixture into 1 ? cups cream. Return all to pan and bring to a gentle boil.
Mix cornstarch with remaining cream; whisk briskly into soup. Cook and stir for 2 minutes (don’t allow rolling boil).
Serve chilled (hot works too, but I prefer chilled). Garnish with heavy whipped cream, fresh berries and mint. Suggestion: make double batch and store in fridge for up to a week. Shake well before serving. Serve as a brunch starter or as a dessert with your favorite cookie.