Chilled Blackberry Soup - cooking recipe

Ingredients

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

Preparation

Place backberries, water, wine, lemon juice, and sugar in large pot.
Bring to a boil, then turn down the burner to low and simmer for 15 minutes.
Turn the burner off and allow mixture to cool.
Once the mixture is cooled, place it in a food processor and mix well.
Strain processed liquid through a strainer, mashing the pulp through with the back of a spoon.
Return the strained liquid to the pot and add 1/2 tbsp of corn starch dissolved in 2 tbsp of cold water.
Cook until desired thickness.
Return the mixture to the food processor and add whipping cream and orange zest.
Chill overnight.
Serve cold with a dollop of whipped or sour cream and mint sprig.
I have found that it is almost thick enough without the corn starch, so you may choose to omit.