|Ripe strawberries||1 Quart, washed and hulled|
|Lemon juice||2 Tablespoon|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Quick-cooking tapioca||1 Tablespoon|
|Sweet white wine||1⁄2 Cup (8 tbs)|
In food processor or blender bowl, combine strawberries and lemon juice.
Process until smooth.
Pour into 2-quart casserole.
Stir in hot water, sugar and tapioca.
Microwave at 70% (Medium High) for 12 to 17 minutes, or until tapioca is translucent, stirring 2 or 3 times.
Stir in wine.
Chill for at least 4 hours.
Garnish with dollop of sour cream, if desired.