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Raspberry soup with wine

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Soup of blended raspberries, white wine, icing sugar and lemon juice, served thoroughly chilled and garnished with biscuits.

Ingredients:

1 l raspberries 500 ml water 250 ml white wine 300 g of icing sugar 1 tbsp of lemon juice mushrooms

Procedure:

1. Clean, wash and finely blend 2/
3 raspberries in a blender
2. Put the blended raspberries in a bowl, sprinkle 100 g of sugar, add a tablespoon of lemon juice, pour white wine and let it sit in a cool place for 30 minutes
3. Then boil the water with the remaining sugar, let it cool and pour it over the blended raspberries, add the remaining third of the whole raspberries and stir everything together
4. Let the finished soup cool well in the fridge and serve with biscuits.