Ingredient:
2 bottles (750 ml each) blush white Zinfandel wine, chilled
1 can (12 oz) frozen orange, strawberry and banana fruit juice concentrate, thawed
2 boxes (10 oz each) frozen sliced strawberries in syrup, thawed
2 boxes (10 oz each) frozen sliced strawberries in syrup, thawed
4 cans (12 oz each) lemon-lime carbonated beverage, chilled
6 fresh whole strawberries, halved
Method:
To make strawberry puree, place strainer over medium bowl; pour strawberries and syrup into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
In 3-quart nonmetal bowl or pitcher, mix strawberry puree, fruit juice concentrate and wine.
Just before serving, stir in carbonated beverage. Serve in wine glasses over ice. Garnish each serving with strawberry half.
