Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 3 pints strawberries, washed and hulled
- 1 cup water
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 cups Burgundy wine
- 2 cups orange juice
- 3 cups sour cream
- 1 cup milk or light cream
- Sliced strawberries
- Mint leaves
Preparation:
Quarter the strawberries and cook in the water for 10 minutes. In a separate saucepan combine the sugar and flour. Stir in the wine and orange juice. Stir or whisk until the mixture boils, approximately 10 minutes. Add to the strawberries and cool, then puree in a blender and add the sour cream and milk. Chill.
Served garnished with sliced strawberries and mint leaves.
Yield: 6 servings
Recipe Source: The Inn at Duck Creeke, Wellfleet, Massachusetts
Reprinted with permission.
Served garnished with sliced strawberries and mint leaves.
Yield: 6 servings
Recipe Source: The Inn at Duck Creeke, Wellfleet, Massachusetts
Reprinted with permission.
