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I made half the recipe cutting back on the sugar even more. Enjoyed very much. Tasted when warm and was just as good cold! Garnish with cream and mint leaves.

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Rita~ June 12, 2006

Yummy!

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Chef Patience September 25, 2005

I halved this recipe and used strawberry sorbet (already on hand), lime sorbet and lemon basil sorbet in tiny little balls (the small end of the melon baller). The colors were lovely and the mint garnish very pretty--I reserved a few whole strawberies and served glasses of the champagne with the berries along with the soup. Good one, Jessica!

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Chef Kate September 15, 2005
Champagne Infused Strawberry Soup