/ Cream Soups
each frozen strawberries, blueberries, peaches, raspberries
smoked hot pork sausages, sliced
1Drain fruit, reserving syrup (cut up large pieces of fruit).
2In 1 1/2 quart saucepan combine reserved syrup, the 1 cup water, sugar, cinnamon, nutmeg and cloves.
3Bring to boiling; reduce the heat and simmer, uncovered for 5 minutes.
5Blend the 1 tablespoon water and cornstarch; stir into saucepan.
6Cook and stir until thickened and bubbly.
9Cool to room temperature.
10Blend in sour cream and fruit.
13Garnish with strips of lemon peel, if desired.