Raspberry Soup

Course : Fruits
Serves: 8
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20 ounces frozen raspberries
1/2 cup water
1/2 cup sugar
1/4 cup fresh lemon juice
1 cup whipping cream

Preparation / Directions:

1. Thaw and drain frozen raspberries, reserving syrup; add water to the syrup to equal 2 cups. 2. In saucepan, combine berries, syrup, sugar and lemon juice; bring to a boil over low heat, stirring frequently. 3. Simmer gently, 5 to 6 minutes, until berries begin to break up; cool to room temperature. 4. Place half the berry mixture in container of food processor or blender; add 1/2 cup whipping cream. 5. Cover and blend until pureed and frothy; repeat with remaining berry mixture and remaining whipping cream. 6. Refrigerate several hours; pour into chilled glass dishes or soup cups to serve. NOTE: A festive spring or summer dessert.

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