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.
- 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
- 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.