4 cups (1 L) fresh or frozen wild blueberries ½ cup (125 mL) white wine 12 leaves of fresh chopped mint ½ cup (125 mL) maple syrup ½ cup (125 mL) sour cream Juice of two medium limes ½ cup (125 mL) 35% heavy cream
Place wild blueberries in a blender or food processor along with the wine, mint, maple syrup, sour cream and lime juice. Blend at pulsing speed till puréed. Add whipping cream and gently whisk to incorporate. Cover and refrigerate for one hour.