Instructions: In a food processor blend half the loganberries with the 2 citrus juices until smooth. Strain the resulting puree through a fine sieve, into a non reactive saucepan. Discard the pips. Add the sugar and red wine over a medium heat and bring to the boil. Reduce the heat and simmer, skimming off any scum that may come to the surface, until the puree is reduced to about 450ml (16fl oz). Allow to cool, just before serving fold in the remaining loganberries, the liqueur and the chopped mint.

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