• 2 c. unsweetened pineapple juice
  • 1/3 c. sifted powdered sugar
  • 2 c. fresh strawberries, washed & hulled
  • 1/2 c. Burgundy or other dry red wine
  • 1/2 c. sour cream
  • Whipped cream (opt)
  • Fresh strawberris, sliced (opt)
  • Fresh mint leaves (opt)


Combine juice, powdered sugar and strawberries in electric blender; process until smooth. Add Burgundy and sour cream; process add'l 2 minutes. Cover and chill several hours. Garnish with whipped cream, sliced strawberries and mint leaves, if desired.

Makes about 4 cups.

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Submitted 6/13/05.
Source: Southern Living 1982
Submitted By: Ruth Burbage
Cold Strawberry Soup