There are still a few weeks of summer left, and this is a great soup to serve as we savor those last warm summer days we all love!
1 pint raspberries
1 pint strawberries, trimmed
2 cups sour cream
1 cup whole milk
1 cup ginger ale
1/3 cup granulated sugar
2 tablespoons Triple Sec
2 tablespoons fresh lemon juice
fresh mint leaves for garnish
Reserve six of the strawberries and 12 of the raspberries for garnish.
In a blender or food processor combine the remaining berries and puree until smooth. Strain through a fine sieve over a non-reactive bowl, pushing through as much of the pulp as you can, leaving the seeds behind.
Whisk the remaining ingredients except the reserved berries and mint, into the puree.
Cover and refrigerate until cold.