Chilled Raspberry Soup

Contributed by Old Orchard Staff


  • 10oz. fresh raspberries
  • 1 cup burgundy wine
  • 1 cup Cranberry Naturals Cranberry Raspberry juice drink
  • 2 1/2 cups water
  • 1 cinnamon stick
  • 2 teaspoons cornstarch
  • 2 Tablespoons water
  • 1 cup heavy whipping cream
  • 2 Tablespoons powdered sugar
  • 1/4 teaspoon vanilla (optional)
  • Fresh mint (optional)


  1. In a stock pot combine raspberries, burgundy wine, water, cinnamon stick and juice. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes.
  2. Remove cinnamon stick and blend ingredients with a stick blender until smooth, then strain.
  3. Mix cornstarch and water, then stir into soup and bring to a boil. Make sure to stir frequently. Once it thickens chill to 39 degrees.
  4. Put whipping cream and powdered sugar in a small mixing bowl. Add ¼ teaspoon of vanilla, if desired. Mix using the first speed on the mixer for 1 minute. Mix at high speed for 1 minute or until stiff peaks form.
  5. Serve in chilled bowls. Garnish with cream and fresh mint.

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