Smooth and Creamy Fruit Soup
1-ounce frozen raspberries, blueberries, or strawberries, thawed
1 cup of water
1/4 cup sugar
1 cinnamon stick
Dash nutmeg
Dash cloves
1 tablespoon of water
1 tablespoon of cornstarch
2 tablespoons lemon juice
1 cup of sour cream
1/2 cup milk
Lemon peel
Drain fruit, reserving syrup. In a saucepan, add reserved syrup, 1 cup of water, sugar, cinnamon, nutmeg, and cloves, bringing to a boil. Reduce heat and simmer while uncovered for 5 minutes. Remove cinnamon stick. Blend in 1 tablespoon of water and cornstarch, blending well. Cook until thick. Remove from heat and add lemon juice. Cool to room temperature, blending in sour cream and fruit. Add milk, mixing well. Cover and chill. When ready to serve, garnish with lemon peel.