California Strawberry Soup
- 2 cups strawberry preserves
- 12 ounces sour cream
- 2 tablespoons grenadine
- 1 1/4 cup half-and-half
- 1/2 cup cream sherry
- 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.
- Chill in refrigerator
3 to 4 hours.
- Serve garnished with fresh strawberry and mint leaves.
This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.