Preheat your oven to 300 degrees F (150 degrees C).
cut the strawberries in half (or quarters if using large strawberries) and toss
with the corn syrup. Place on a baking sheet and bake in preheated oven,
stirring occasionally, until the color of the strawberries intensifies and the
syrup is thick, about 45 - 60 minutes. Remove from oven, let cool slightly, then place in your food processor. Process until the
strawberries are pureed. Add the sugar, yogurt, milk, and lime or lemon juice and
process until combined. Adjust the ingredients to taste. If not
serving immediately, cover and refrigerate.
strawberry soup into dessert bowls and garnish with a dollop of whipped cream.
1 pound (454 grams) fresh
(60 ml) light corn syrup
1/4 cup (50 grams) granulated white
sugar, or to taste
1/4 - 1/2 cup plain
yogurt, sour cream, or creme fraiche, or to taste
1/2 - 1 cup (120
- 240 ml) milk or cream, or to taste
1 - 2 tablespoons fresh
lime or lemon juice, or to taste (optional)
Softly Whipped Cream