- 6 cups strawberries
- 1 cup sugar
- 2 bunches fresh mint
- 2 to 3 cups dry white wine
- fresh mint sprigs
- Halve large berries; leave hulls on a few berries. Place berries in a large bowl; sprinkle with sugar and cover bowl with plastic wrap. Let stand at room temperature at least 1 hour, stirring once or twice.
- Remove mint leaves from one bunch of mint. Stack 6 to 8 leaves together; roll the stacked leaves. Slice across the roll to create narrow strips. Repeat with remaining leaves. Add the shredded mint to strawberries just before serving.
- To serve, evenly divide the minted berries and juices among 8 glasses; pour wine over berries until just covered. Garnish with mint sprigs. Makes 8 servings.
*For a nonalcoholic version, use white grape juice instead of wine and reduce the sugar to 2 tablespoons.