Rose Hip Soup

1 quart rose hip juice or puree (fresh or canned)
2-4 tablespoons honey
1-3 tablespoons lemon juice or homemade cider vinegar, optional (Omit if using canned juice or puree.)
1 tablespoon potato starch, cornstarch, or tapioca granules
6 (about) tablespoons sour cream or yogurt, optional

Heat the rose hip juice or puree, honey, and Iemon juice or vinegar. Adjust amounts of honey and Iemon juice or vinegar to give a lively sweet tart flavor. Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served.