Refreshing raspberry soup

Serves 4

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500 ml (250 g) raspberries
300 ml water
200 ml white wine
2-4 tsp (6-12 g) potato starch
50 ml water
1 tbsp (15 ml) freshly squeezed lemon juice
50-75 ml (45-60 g) Dansukker Fructose
1 tsp (3 g) Dansukker Vanilla Sugar

To serve


Bring the raspberries, water and wine to the boil. Whisk the mixture to break up the raspberries. Mix the potato starch with the water and stir into the soup to thicken it. Allow to cool. Strain the soup. Add lemon juice, fructose and vanilla sugar to taste. Served chilled. Serve the soup with a biscuit, cookie or rusk if desired.

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