CHILLED BLACKBERRY SOUP

Steps:

• 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.