Ingredients:

4 cups Strawberries, chopped
1 cup white Sugar
1 cup Sour Cream (or Strawberry Yogurt)
4 cups COLD Water
1 cup Burgundy or other dry red wine (optional)

Procedure:

Using a food processor or blender, purée the strawberries. Pour the strawberry purée into a large saucepan and stir in the sugar sour cream, water and wine. Cook over medium-low heat, stirring gently for 20 to 25 minutes to fully blend the flavors. Do not allow to boil. Serve warm or chilled.

Garnish with strawberry slices and a sprig of mint.

Bon Appetite!

Executive Chef
Larry R. Walker Jr.