Recipe Courtesy of Curtis Aikens
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In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
Serve with garnish of mint leaves
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By linda_lynch_5144326
Lewisville, TX
on August 09, 2011
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Very easy and very refreshing and light! I used FF creamer and light sour cream and it was just as good. Definitely will do this one again! Thank you!
By megc_12864908
Laytonsville, 60
on May 12, 2010
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to remove the majority of the seeds and what's left is really velvet. I add a teaspoon of macerated strawberries when I serve it in chilled bowls. No one has ever told me they didn't care for it. And I've fed it to a couple of hundred people. Just seriously yummy.
By watkins.km
Phoenix
on July 15, 2009
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Excellent recipe! We had to make a few adjustments due to ingredient availability, but it turned out awesome. Substituted plain yogurt for half and half (but increased the sugar, or Splenda, to 2/3 cup to account for the yogurt, and added a tablespoon of pure vanilla extract. The family (even the very picky father enjoyed it. May try vanilla yogurt next time and nix the sweetner increase.
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