Rosy Strawberry Soup

Combine strawberry preserves and sour cream in a large bowl, whisking until smooth and well blended.

Stir in sherry and grenadine, mixing until the color is uniform and the ingredients are fully incorporated.

Whisk in the half and half in a steady stream, stirring constantly to maintain a smooth consistency.

Fold in the halved fresh strawberries gently, being careful not to crush the fruit.

Refrigerate the soup for at least 15 minutes to chill thoroughly before serving.

Divide the soup evenly among four chilled bowls.

Garnish each bowl with a fresh mint sprig and serve immediately.