Instructions: Wine for cooking and to drink: Use a fruity, light-bodied red, based on the cabernet franc grape, which imparts the aroma and flavor of raspberries and currants.

Hull strawberries and pick over other fruit, discarding stems. Set aside a few of each berry for garnish. Rinse rest with cold water and drain.

Heat wine in saucepan. Add berries and sugar and simmer until berries are tender, 8 to 12 minutes, depending on type of fruit used and its ripeness. Let cool a few minutes, then strain out about half the berries and set aside. Puree remaining berries and liquid in food processor. Return puree to pan.

Mix arrowroot to a paste with the water and stir it into the puree. Heat, stirring constantly, until fruit thickens. Stir in reserved cooked fruit. If puree seems too thin, simmer it a few minutes, but remember that it will thicken as it cools. If too thick, stir in some water. Taste soup, adding more sugar if needed, and then let it cool.

Cover and chill at least 2 and up to 12 hours. Soup will set lightly but will soften again when stirred.

To finish, stir soup and add a squeeze of lemon juice. Taste and adjust the sugar. Spoon soup into bowls. Top with reserved fresh berries and sprinkle with cinnamon. Soup may be served chilled or at room temperature, with cream in separate bowl.

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