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4 cups stemmed and sliced fresh strawberries or frozen
1 1/4 cup water
1 ¼ cup strawberry wine
3/4 cup sugar
2 T fresh lemon juice
1/4 cup strawberry liqueur or Grenadine
1 ½ T corn starch (mixed in 1 ½ T cold water)
¾ cup heavy whipping cream
3 tsp grated orange zest

In a one quart sauce pan over medium high heat, combine strawberries, water, wine, sugar and lemon juice. Simmer, covered, for approximately five to seven minutes or until sugar is dissolved in the liquid. Add the strawberry liqueur, return to a low simmer and add corn starch. Stir until sauce is slightly thickened and smooth. Blend with a stick blender until pureed. Add heavy whipping cream and orange zest and blend until smooth. Pour the mixture into a bowl and cool in the refrigerator until well chilled. Serve the soup in sherbet glasses or soup cups. Garnish with a dollop of Daisy Brand® Sour Cream and a mint leaf.

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