Cooks Tour of Minnesota Book CoverFrom Ann L. Burckhardt’s A Cook’s Tour of Minnesota


1 pound fresh strawberries

2 ounces (1/4 cup) kirsch (cherry brandy)

1/3 cup water

1 1/2 cups heavy whipping cream or half and half

2/3 cup sour cream

1/4 to 1/2 cup sugar, to taste

Strawberry slices and mint leaves for garnish.

Wash and stem berries and place in blender container. Add water and kirsch. Blend until smooth

Add heavy cream, sour cream, and 1/4 cup of the sugar to the blender. Let stand 10 minutes, then blend again. Taste and correct flavor, which varies according to the natural sweetness of the berries.

Refrigerate covered overnight.

Serve in individual dessert bowls garnished with strawberry slices and mint leaves.