Fruit Soup with Raspberries

Defrost raspberries. Rinse orange thoroughly under hot water, grate off about 1/2 tsp peel (4 portions at a time), peel remaining skin thickly. Remove the fillets between the separating skins. Pour the fruit with coconut liqueur and infuse for 30 minutes.

Boil the grape juice, water (1) and the cinnamon stick. Mix the cornstarch with a little cold water (2) until smooth, add to the liquid, add the orange zest and let it boil. Add the fruit, remove the cinnamon stick.

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