Raspberry Currant Sherry Soup

Ingredients

• 2 cups raspberry juice
• 2 cups currant juice
• 3 teaspoons arrowroot
• 1 tablespoon cold water
• 1 teaspoon sherry

Method

1. 1 Bring 2 cups raspberry juice and 2 cups currant juice to a boil in a pot.
2. 2 Rub 3 teaspoons arrowroot smooth in 1 tablespoon cold water to create a slurry.
3. 3 Stir the arrowroot slurry into the boiling juices and cook until thickened.
4. 4 Remove from heat, stir in 1 teaspoon sherry, and let cool completely.