Susan's Raspberry & Red Wine Soup

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 8 cups frozen sweetened raspberries (thawed)
• 2 cups red wine (cabernet sauvignon)
• 1/2 teaspoon cinnamon
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups vanilla ice cream (1 pint)

Recipe

• 1 dump raspberries, wine and cinnamon into a large saucepan, bring to a boil, then reduce heat & simmer gently for about 15 minutes.
• 2 mix cornstarch and water (i use a pint jar with a cover & shake the daylights out of it!); gradually stir into simmering "soup".
• 3 cook until thickened, remove from heat; cover pan and chill.
• 4 when cold, press "soup" through a cheese-cloth/colander sieve (i clip the cheesecloth with clothespins to the edge of the colander).
• 5 use the back of a wooden spoon to press and remove seeds.
• 6 to serve: scoop 1/2 cup of ice cream into a serving bowl, spoon one-fourth of the "soup" over the frozen confection.