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)
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.
Remove cinnamon stick and blend ingredients with a stick blender until smooth, then strain.
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.
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.
Serve in chilled bowls. Garnish with cream and fresh mint.
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