Strawberry Soup or Sorbet
Delightfully refreshing as a chilled soup or frozen sorbet, strawberry soup is the perfect summer appetizer or light dessert!
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Ingredients
- 2 pints (4 cups) fresh, very ripe strawberries (or use frozen berries)
- 1/2 cup granulated cane sugar (to taste; depends on the berries)
- 3/4 cup sour cream dairy or non-dairy
- 1/2 cup full fat coconut milk OR half and half OR liquid coconut almond or soy creamer (I like Silk® or So Delicious® brands)
- 1 1/2 cups dry white wine or fruit juice (Château Morrisette Viogner was delicious!)
- strawberries and/or whipped cream for garnish (CocoWhip® coconut whipped cream from So Delicious®)
Instructions
- Wash and cap all the strawberries, then purée them with the sugar in a large blender or food processor. Pour the purée into a large bowl and whisk in the sour cream, half and half or creamer and wine or juice.
Soup Preparation:
- Cover and refrigerate until well-chilled. Serve with cut strawberries and/or whipped cream for garnish.
Sorbet Preparation:
- Pour into individual cups or glasses, or into a large flat-bottomed bowl, cover and freeze until hard.
- To serve individual glasses, simply remove the covering and garnish with strawberries and/or whipped cream. To serve as cubes of sorbet, cut sorbet squares from the flat-bottomed bowl and serve in glass bowls. Serve sorbet immediately.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.