Serves 4

10oz. fresh raspberries
1 cup burgundy wine
1 cup Old Orchard Organic Red Raspberry Juice
2 1/2 cups water
1 each cinnamon sticks
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 organic red raspberry 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.