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Categories:Viewed: 38 - Published at: 6 years ago
Ingredients
- 2 (280 g) bags frozen strawberries, thawed
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 lemon, zest of
- 1 lemon, juice of
- 1 (710 ml) bottle ginger beer
- 1 tablespoon of fresh mint, minced
- 1/2 cup heavy cream
- 1/3 cup milk
- whole mint leaf (to garnish)
Method
- In a blender combine strawberries, sugar, vanilla, lemon zest and lemon, juice. Puree until smooth. Add ginger beer and run on smooth until just mixed. Transfer soup to serving bowls, then rinse and dry blender.
- In the blender, combine minced mint, heavy cream, and milk. Puree until smooth and mint is well blended into cream. Do not blend for too long; you don't want the cream to become whipped.
- Transfer cream mixture to a condiment bottle or a small pitcher and pour a decorative pattern over soup. Garnish each bowl with whole fresh mint leaves.
