Directions Edit

  1. Heat 3 cups port wine in saucepan over medium heat until simmering.
  2. Stir in berries and sugar, reduce heat to medium-low and cook 5 minutes; alcohol will evaporate.
  3. Combine cornstarch with remaining ¼ cup port wine.
  4. Stir cornstarch mixture and cinnamon into soup, and cook 2 minutes more.
  5. Remove from heat, and refrigerate until chilled.
  6. Pour soup into large serving bowls, and top each bowl with equal portions of vegan sour cream.
  7. Garnish soup with edible flower petals before serving.

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