Ingredients

• 3 cups thinly sliced hulled strawberries, divided
• 1/2 cup sugar
• 1 cup Chardonnay
• 2 tablespoon lemon juice
• 1 envelope unflavored gelatin

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Cooking Directions

Step 1

Set aside 3/4 cup sliced strawberries. Stir together the remaining berries and sugar in a medium bowl.

Step 2

Place Chardonnay in a microwave-safe cup and microwave on High until hot but not boiling, about 1 1/2 minutes. Pour over the strawberry-sugar mixture. Mash the berries with a potato masher to break them down and help release the juices. Let stand for 2 hours to infuse the wine with the berry juice.

Step 3

Transfer the mashed berries to a fine sieve set over a large measuring cup or bowl; press on the solids to extract any remaining juice. Add enough water to the berry juice to make 2 cups total.

Step 4

Stir together lemon juice and gelatin in a small heatproof cup or bowl. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture, then whisk into the berry juice.

Step 5

Set the gelée in the freezer. Stir every 5 minutes until thick but not completely set, 20 to 30 minutes total. Divide among four 8-ounce bowls or wineglasses. Top each gelée with an equal portion of the reserved strawberries. Cover with plastic wrap and refrigerate until completely set, about 4 hours or overnight.