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                                    PRACTICINGJOY
                                
                            Cold raspberry soup with ice and red berries
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                    Ingredients
Directions
- 
                                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.
- 
                                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.
- 
                                Allow the mixture to cool down and then cool in the refrigerator.
- 
                                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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