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California Strawberry Soup



  • 2 cups strawberry preserves
  • 12 ounces sour cream
  • 2 tablespoons grenadine syrup
  • 1 1/4 cup half-and-half
  • 1/2 cup cream sherry


  1. In blender on high speed, blend strawberry preserves, sour cream and grenadine until smooth. On low speed, blend in half-and-half and cream sherry.
  2. Chill in refrigerator 3 to 4 hours.
  3. Serve garnished with fresh strawberry and mint leaves.


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