Submitted by Gail Junion-Metz

My Aunt Dollie always made this soup when she had guests for dinner during the summer. It’s simple to make and is both a great soup and an equally great light dessert. You don’t need to have guests to make this amazing strawberry treat! Try it, you’ll love it, and will thank my Aunt Dollie for writing her recipe down so many years ago.

• 1 1/2 C. water
• 3/4 C. rose or white zinfandel wine
• 1/2 C. sugar
• 2 Tbsp. fresh lemon juice
• 1 cinnamon stick
• 2 quarts strawberries, hulled and pureed (save a few whole for garnish)
• 1 C. heavy cream, whipped
• 1/4 C. sour cream

Combine water, wine, sugar, lemon juice, and cinnamon stick in a saucepan. Bring to a boil and cook for 15-20 minutes, stirring constantly. Add strawberry puree and continue boiling for another 5 min. stirring frequently. Discard the cinnamon stick and let cool. Whip the cream and add it and sour cream to the strawberry mixture. Refrigerate for a couple of hours. Garnish with whole berries.