Chilled Blackberry Soup

Recipe by Sherrybeth
READY IN: 25hrs




  • 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.