|Frozen red raspberries in syrup||20 Ounce (Two 10 Ounce Packages)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chablis/Other dry white wine||3⁄4 Cup (12 tbs)|
|Fresh orange sections||2 (For Garnish)|
|Raspberries||1 Tablespoon (For Garnish)|
|Orange rind twists/Mint leaves||2 (For Garnish)|
|Sour cream||1⁄2 Cup (8 tbs)|
In blender container, puree 1 package raspberries; strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, brand and cornstarch; mix well.
Over medium heat, cook and stir until slightly thickened and clear; cool.
Stir in remaining package raspberries and chablis.
To serve, place several orange sections in each bowl; add soup.
Garnish as desired; serve with sour cream.