Total Time
25hrs
Prep 1 hr
Cook 24 hrs

Another museum luncheon favorite during the summer months. This needs to chill overnight before serving and is served cold.

Ingredients Nutrition

Directions

  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.

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