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
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- 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.
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