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Blackberry Soup


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  • 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


Servings 1


Step 1

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.

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