2 bags frozen raspberries– around 18-20 ounces. I thaw them the day before I make the soup in my fridge.
1-1/2 cups water
1/4 cup white zinfandel or sweeter wine (if desired–not necessary) Do not use a very sour cooking wine.
1 cup cranberry apple juice or cranberry -raspberry juice
1/2 -1 cup of sugar (to taste)
1 1/2 teaspoons ground cinnamon
1/4 t. ground cloves
1 -2 tablespoon lemon juice
1 (8 ounce) container raspberry yogurt (I use the Greek yoghurt)
whipped cream or sour cream–depending on preference
In a blender, puree raspberries, water and wine if desired. (Taste to see if it is the right consistency for you–some like it thick, some like it thinner–juice or water will thin it.) Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. (I have had sweet raspberries and some that were sour. If they are sour, they will need a little bit more sugar. Be sure it blends in.)
Bring just to a boil over medium heat.
Remove from the heat; strain if you want it totally smooth, and allow to cool. (I grind my raspberries so much in the blender that you cannot notice the seeds, but sometimes cooks strain the seeds out to make it totally smooth.) Whisk in lemon juice and yogurt. Refrigerate long enough to cool. To serve, pour into small bowls and top with a dollop of whip or sour cream.It will become a family favorite! Such a luxurious holiday treat.You can find this and other recipes in The Lifegiving Table. It might just make a great gift for you or a friend. And read the Companion study filled with encouragement. http://sallyclarkson.com/blog/2018/12/20/a-special-christmas-recipe-raspberry-soup