Chilled Blackberry Soup

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• Servings: 6
• 1 cup blackberry merlot
• 1 cup water
• 2 tablespoons lemon juice
• 3 cups blackberries
• 1 1/4 cups sugar
• 2 cups whipping cream
• 1/2 teaspoon orange zest
• 1/2 tablespoon cornstarch
• 2 tablespoons cold water

Recipe

• 1 place backberries, water, wine, lemon juice, and sugar in large pot.
• 2 bring to a boil, then turn down the burner to low and simmer for 15 minutes.
• 3 turn the burner off and allow mixture to cool.
• 4 once the mixture is cooled, place it in a food processor and mix well.
• 5 strain processed liquid through a strainer, mashing the pulp through with the back of a spoon.
• 6 return the strained liquid to the pot and add 1/2 tbsp of corn starch dissolved in 2 tbsp of cold water.
• 7 cook until desired thickness.
• 8 return the mixture to the food processor and add whipping cream and orange zest.
• 9 chill overnight.
• 10 serve cold with a dollop of whipped or sour cream and mint sprig.
• 11 i have found that it is almost thick enough without the corn starch, so you may choose to omit.