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)
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.