Chilled Tri-Berry Soup

Ingredients

 * 3 ¼ cups port wine
 * 2 cups Berries, combination blueberries, raspberries and strawberries
 * 1/3 cup Sugar, or to taste
 * 1 Tbs. cornstarch
 * Sprinkle cinnamon
 * 4 Tbs. vegan sour cream
 * Edible flower petals for garnish

Directions

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