Champagne-Infused Blackberry Soup with Sour Cream Sorbet

• 2 cups water
• 1/2 cup sugar
• Juice from 1/2 lemon
• 3 cups blackberries
• 3 mint leaves
• 1/4 cup Champagne or sparkling wine
• 1 tablespoon sugar
• 1 cup water
• 1/2 tablespoon corn syrup
• Juice from 1 lime
• 1/2 cup sour cream

1. Soup: In a saucepan, bring water, sugar, blackberries and lemon juice to a boil over medium high heat.
2. Simmer for approximately 10 minutes, then add mint leaves.
3. Remove from heat and let cool.
4. Blend mixture together in a mixer or food processor, then strain through a sieve.
5. Sorbet: In a medium saucepan, bring sugar, water and corn syrup to a boil over medium high heat.
6. Let cool, then stir in lime juice and sour cream.
7. Churn in an ice cream maker until proper consistency is achieved.
8. To serve: Divide blackberry soup into four equal parts and pour into separate bowls.
9. Put 1 scoop of sorbet in the middle of each bowl and drizzle with champagne.

water, sugar, lemon, blackberries, mint, sparkling wine, sugar, water, corn syrup, lime, sour cream

Taken from www.foodnetwork.com/recipes/champagne-infused-blackberry-soup-with-sour-cream-sorbet-recipe.html (may not work)