My very own recipe. While we’re all baking in the heat, this ice cold beverage hits the spot
MY STRAWBERRY LEMONADE
Add 10 or so finely chopped strawberries to tall glass of iced homemade lemonade. Stir in 2-3 tbl Haagen Dasz lemon sorbet.
John Folse's Strawberry Soup
1 1/2 cups strawberries, diced
1 TBSP lemon juice, fresh squeezed!
2 TBSP lemon zest, fresh
2 eggs, beaten
1/2 cup granulated sugar
1 tbsp vanilla extract
1 quart buttermilk
strawberry ice cream
In large bowl, sprinkle strawberries with sugar, lemon juice and lemon zest. Add eggs, vanilla and buttermilk.
Pour mixture into the bowl of a 9-cup food processor. Add 1/2 cup ice cream and blend until liquid has become frothy, approximately 1-2 minutes. If you do not have a 9-cup processor, blend the soup in equal batches in smaller processor.
Transfer soup into large pitcher, cover and chill for a minimum of 4 hours.
Serve soup in tall thin beer glasses or champagne glasses and garnish with a small spoonful of strawberry ice cream, or perhaps mint and/or additional lemon zest if desired.
Note: you can use whole milk here if no buttermilk is available. Suggest compensating by adding a bit more ice cream. Buttermilk IS best for this.
Note: I prefer just 2 tsp of vanilla to a whole tablespoon.
This is a traditional cooler from Louisiana, and Chef Folse's recipe is excellent!