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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 10 ounce(s) bags frozen strawberries, thawed |
1 12 oz bottle(s) ginger beer |
1/2 cup(s) heavy cream |
1/3 cup(s) milk |
1 tablespoon(s) minced fresh mint, plus whole leaves for garnish |
1/4 cup(s) sugar |
1 teaspoon(s) vanilla extract |
zest and juice of 1 lemon |
Directions:
1. In a blender, combine the strawberries, sugar, vanilla, and lemon zest and juice. Puree until smooth. Add the ginger beer and run on smooth until just mixed.
2. Transfer the soup to serving bowls, then rinse and dry the blender.
3. In the blender, combine the minced mint, heavy cream and milk. Puree until smooth and the mint is well blended into the cream. Do not blend for too long: cream should not become whipped.
4. Transfer the cream mixture to a condiment bottle or small pitcher and pour in a decorative pattern over the soup. Garnish each bowl with whole fresh mint leaves.
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