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Raspberry Fuchsia Soup

3 1/2 cups red raspberries, divided use
3/4 cup water
2 tablespoons lemon juice
2 tablespoons grated lemon peel,
2 tablespoons arrowroot powder
1/2 cup pure maple syrup
2 cups dry white wine
1/2 cup sour cream

1. Puree 3 cups red raspberries and strain through a sieve into a bowl; set aside. Take the seeds and pulp left in the sieve and transfer to a saucepan; add water and simmer for 5 minutes. Strain into a bowl.
2. Combine all the raspberry pulp with lemon juice, grated lemon peel, arrowroot powder, and maple syrup. Transfer to a saucepan, stir in white wine. Simmer over low heat until thick, then chill for 2 hours.
3. Serve with a dollop of sour cream and the remaining 1/2 cup red raspberries.atop each serving.

Makes 4 servings.