- 1 cup Wild Vines® Blackberry Merlot
- 1 cup water
- 2 tablespoons lemon juice
- 3 cups blackberries
- 1 1/4 cup sugar
- 2 cups whipping cream
- 1/2 teaspoon orange zest
- 1/2 tablespoon corn starch
- 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. Place in a food processor. 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 tablespoon of corn starch dissovled in 2 tablespoons of cold water. Cook until desired thickness. Return to the food processor and add whipping cream and orange zest. Chill overnight.
Serve with a dollop of whipped or sour cream and mint sprig.
This recipe yields ?? servings.