California Strawberry Soup

2 cups strawberry preserves
12 ounces sour cream
2 tablespoons grenadine syrup
1 1/4 cup half-and-half
1/2 cup cream sherry

In blender on high speed, blend strawberry preserves, sour cream and grenadine until smooth. On low speed, blend in half-and-half and cream sherry. Chill in refrigerator 3 to 4 hours.

Serve garnished with fresh strawberry and mint leaves.