1 cup Wild Vines ® Blackberry Merlot
1 cup water
2 tbsp lemon juice
3 cups blackberries
1 1/4 cup sugar
2 cups whipping cream
1/2 tsp orange zest
1/2 tbsp corn starch
2 tbsp 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 tbsp of corn starch dissovled in 2 tbsp 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.
* I have found that it is almost thick enough without the corn starch. You may choose to omit.
