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PRACTICINGJOY
Cold raspberry soup with ice and red berries
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Ingredients
Directions
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Cut the fresh fresh mint into strips. In a pan, bring half of the rosé and three quarters of the raspberries to the boil and simmer for six to eight minutes until the raspberries are soft.
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Rub these raspberries with wine over a bowl through the sieve.
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Add the sugar to the still warm mixture and dissolve the sugar with stirring. Stir in the rest of the rosé.
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Allow the mixture to cool down and then cool in the refrigerator.
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Serve the raspberry soup with a bread roll sorbet in the middle. Garnish with raspberries, sprigs of red berries and mint.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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