Ice-cold blackcurrant soup

Method:

Heat up 375 ml of dry white wine with the same quantity of Darbo Blackcurrant Syrup and 120 g of icing sugar. As soon as the sugar has dissolved, bring the liquid to the boil and add 500 g of blackcurrants. Leave to cool. Stir into the soup 500 ml of crème fraiche, possibly flavoured with lemon juice or sugar, cover and leave to cool. When the blackcurrant soup is ice cold, pour it into soup bowls, divide 250 ml of crème fraiche between the portions and create a marbling effect with a fork. Sprinkle each bowl with cinnamon.