1 1/2 c. water
3/4 c. red wine
1/4 c. sugar
2 tbsp. fresh lemon juice
1 qt. fresh strawberries, hulled and pureed
1 (3 inch) cinnamon stick
1/2 c. heavy cream, whipped
1/4 c. sugar
Strawberries with stems, washed and cleaned (optional)

In a large saucepan, bring water, wine, 1/4 cup sugar, lemon juice and cinnamon stick to a boil. Boil gently for 15 minutes, stirring often. Add strawberry puree and simmer for 10 minutes. Discard cinnamon stick and chill soup for a minimum of 4 hours.

When ready to serve, whip cream and 1/4 cup sugar until stiff. Fold whipped cream into soup and serve in individual bowls. Garnish each serving with a dollop of whipped cream and a strawberry in the middle. Or, slice the strawberry in half and place in middle of soup with stem end up.