in Dessert Recipes, Germany, Soup Recipes

Raspberry cold soup

updated

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Ingredients for 4 servings:

  • 750 g raspberries
  • ¼ liter white wine
  • ½ liter of water
  • 4 tbsp sugar (heaped tbsp)
  • 3 tbsp, leveled cornstarch
  • 2 lemon(s), the juice
  • a little water to mix

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, bring the white wine to a boil with water and sugar. Mix the cornstarch with a little water, then stir in and bring to a boil. Place the pot uncovered in a cold water bath and allow the contents to cool. Meanwhile, wash the raspberries briefly in cold water and let them drain slightly. Then carefully sort them and puree them in a blender. Stir the raspberry puree and lemon juice into the wine broth. Cover and place in the refrigerator and allow to cool thoroughly. Then arrange on plates and serve. Tip: You might also like to sprinkle in some of the remaining fruit. If you like, you can also nibble on some crispy rusk slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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