Pour red wine over whole or halved ripe strawberries, adding about 2 tablespoons of sugar (to taste) per cup of wine and a squeeze of lemon juice. Macerate at room temperature for up to an hour, and then chill for up to an hour. Serve the fruit with some of it’s liquid.

 

Here is the bonus: 

After the strawberries are gone you may have lots of liquid left in the serving bowl. Simmer it until it has thickened to a syrupy sauce. Serve over vanilla ice cream, with or without new fresh strawberries. 

 

 

For more ideas for strawberries, see recent and upcoming posts.  Also see my new book, Sinfully Easy Delicious Desserts(Artisan 2012) by Alice Medrich, page 48.