Cold raspberry soup

Someone cooks summer beetroot soup, and in Germany they make cold raspberry soup. Of course, this is not food in the full sense of the word, that is, not the first course, but dessert. The culinary recipe for raspberry soup came from Bavaria. It is possible that we would call this soup compote, but where have you seen compote with red wine?
We clean and wash the raspberries, put them in a saucepan with lemon zest and pour apple juice. Let it boil for a few seconds and remove from the heat. The liquid should cool down. Then we catch the lemon peel from it with a slotted spoon. We pass the liquid through a fine sieve and wipe the raspberries remaining in the sieve. Add the red wine in a thin stream, stirring constantly. Squeeze the juice out of the lemon and add sugar. This mixture is temporarily sent to the refrigerator. Now let's do the melon. The melon should be cleaned, the core removed and cut into thin slices, squares of no more than 2 cm. Finely chop the mint and sprinkle with melon. Let her stand like this for at least an hour. Preferably under the lid.
Pour the soup into a cup or plate (you can put some fresh raspberries in it for beauty), and add slices of melon.