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Cook the risoni according to packet directions, drain, set aside until serving.
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Place the raspberries and white wine in a blender and puree.
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Place the water, cranberry juice, sugar, cinnamon and cloves into a saucepan and mix well.
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Bring to the boil over medium heat until the sugar is dissolved, add the pureed raspberries and return to the boil
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Remove the pan immediately from the heat, strain the soup through muslin lined seive; do not squeeze the residue as this will make a cloudy soup.
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Adjust flavor with the lemon juice to taste.
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Cover tightly and refrigerate. When you are ready to serve, pour the cold soup into small bowls, place a ¼ cup of cooked risoni into the centre of the bowl, top with a scoop of raspberry sorbet, fresh raspberries and garnish with the fresh mint leaves. Raspberry Sorbet: Method:
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Place the sugar and water into a heavy based saucepan, over a low heat bring to the boil until sugar has dissolved, cool.
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When the syrup is cool, put the raspberries and lemon juice into a food processor and with the motor running add the syrup and blend until smooth. Strain the puree through a fine sieve to remove seeds.
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Transfer to an ice-cream maker and freeze according to instructions.
