Instructions: 1 Pkg Raspberries, Frozen - (425g)

1 Tbsp Lemon Juice - Freshly squeezed 1 Tbsp Granulated Sugar - or 2 T, optional

1/2 C Nonfat Sour Cream - or whipping cream

Boil cranberry juice with wine and cinnamon stick over high heat until reduced to 1 cup, about 9 minutes. Meanwhile, puree berries in a blender.

Strain and discard seeds. Remove cinnamon stick from reduced wine mixture.

Stir in berry mixture. Pour into a bowl. Taste and add lemon juice and 1 to 2 tablespoons sugar, as needed. (Soup will taste less sweet when chilled.) Refrigerate at least until cold, about 3 hours or up to 2 days.

Serve chilled with a swirl of cream in centre.

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