Blueberry Soup

3 pints blueberries, washed and destemmed

3/4 c. sugar

2 c. water

juice of 1/2 lemon

1 t. cardamom

1 c. muscatel/ice wine

1 ripe mango, pitted, peeled, and pureed

Combine the blueberries, sugar, water, lemon juice, and cardamom. Bring to a boil on medium-high heat. Cook until the sugars dissolve fully. Puree. Stir in wine and mango puree. Serve hot or chilled.

This will stain carpet if you spill it, so be careful.