1 pint fresh strawberries, hulled
1/2 c. sweet sparkling rose wine
1/2 c. sugar
2 Tbsp. Strawberry Balsamic
1 tsp. grated lemon peel
6 Chiffonade basil leaves
2 Tbsp. creme fraiche
In a blender, combine all ingredients. Cover and process until smooth. Pour into two bowls; cover and refrigerate until thoroughly chilled, about 1-2 hours. Garnish with dollop of creme fraiche and basil leaves.