Susan's Raspberry & Red Wine Soup

Ingredients

• 8 cups frozen sweetened raspberries (thawed)
• 2 cups red wine (Cabernet Sauvignon)
• 1/2 teaspoon cinnamon
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups vanilla ice cream (1 pint)

Directions

1. 1

   Dump raspberries, wine and cinnamon into a large saucepan, bring to a boil, then reduce heat & simmer gently for about 15 minutes.

2. 2

   Mix cornstarch and water (I use a pint jar with a cover & shake the daylights out of it!); gradually stir into simmering "soup".

3. 3

   Cook until thickened, remove from heat; cover pan and chill.

4. 4

   When cold, press "soup" through a cheese-cloth/colander sieve (I clip the cheesecloth with clothespins to the edge of the colander).

5. 5

   Use the back of a wooden spoon to press and remove seeds.

6. 6

   To serve: scoop 1/2 cup of ice cream into a serving bowl, spoon one-fourth of the "soup" over the frozen confection.