16 oz. frozen strawberries
3 c. cold water
2 or 3 tbsp. lemon juice
4 tbsp. red wine
2 tbsp. tapioca
1 tbsp. grated lemon rind
1/3 c. canned beet juice (optional for extra color)
Cold sour cream

In bowl, put strawberries, 1 cup cold water, lemon juice, and red wine. Let stand 15 minutes until berries are defrosted. Cook tapioca in remaining 2 cups water until it becomes transparent. Add strawberry mixture, lemon rind, and beet juice. No additional sugar is required as frozen berries are already sweetened. Bring to a boil; reduce heat at once and simmer gently for 5 minutes. Cool. Spoon into pretty glass or crystal bowls and chill. Serve each portion with a dab of sour cream.