Cool and refreshing, this soup is a winner during strawberry season.
Purée the strawberries in a blender or food processor and set aside. In a large saucepan over medium heat, bring the sugar and 2 cups of water to a boil and cook for 10 minutes to make sugar syrup. Cool. Add the berries to the syrup. Stir in the lemon juice and zest. Chill in the refrigerator. Just before serving, stir in the wine.