Here's the problem.  I have some very tasty blackberry merlot at home.   B's Mom and I decided it would make a very tasty syrup to put over ice cream or pound cake.  Soooooooo how do you make the syrup thicken without cooking it much?  Doesn't need sugar, it's like a desert wine anyway.  I was thinking of St Vincent's arrow root as a thickening agent, assuming I can find it, it thickens at a pretty low temp.  Any other ideas?  I want the syrup to remain clear.   Was wondering if anyone had made a similar syrup out of Midori as well.  Ok, I have strange ideas.