Rosy Strawberry Soup

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

 * 1) Whisk together strawberry preserves and sour cream until smooth.
 * 2) Stir in remaining ingredients.
 * 3) Cover and refrigerate several hours or overnight to blend flavors.
 * 4) Ladle into stemmed glass goblets and garnish with mint.