Caldwells Cookbook

1 quart fresh strawberries, hulled
1/3 cup ginger ale
1/4 cup milk
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream

Place strawberries in blender; cover and process until smooth. Add ginger ale, milk, sugar, lemon juice, and vanilla; cover and process until blended. Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours

Yields: 4 servings