Description[]
Yield: 24 servings, ⅔ cups each
Ingredients[]
- 1½ quarts strawberry preserves
- 4½ cups sour cream
- 1½ cups sherry
- 6 tablespoons grenadine
- 3 cups of half and half
- 4 pints baskets fresh California strawberries, stemmed and halved
- mint sprigs for garnish
Directions[]
- Whisk together strawberry preserves and sour cream until smooth.
- Stir in remaining ingredients.
- Cover and refrigerate several hours or overnight to blend flavors.
- Ladle into stemmed glass goblets and garnish with mint.