Ingredients
- 3 cups Blueberries
- 8 tablespoons tsp Mint (3 dried)
- 2 cups Water
- 1/2 cup Sour cream
- 1/4 cup Sugar
- 1 lemon, juiced
- 1/2 cup dry red wine
Make it step by step
- In medium saucepan combine blueberries, water, sugar and mint and bring to a boil.
- Reduce heat and simmer about 20 minutes until blueberries are soft. Pour through a sieve, pressing on pulp. Add lemon juice and let cool. Add wine and chill until ready to serve. Just before serving, whisk a little of the soup into the sour cream. Pour back into the soup blending well. Serve garnished with additional dollop of sour
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Andie Mitchell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.