1 pint fresh strawberries
2 cups white Zinfandel wine
1/2 cup granulated sugar
1 (6 ounce) can frozen pineapple concentrate, thawed (undiluted)
1 lemon
1 chilled bottle Champagne
1 liter lemon-lime soda

Wash and hull strawberries, and chop coarsely.

Combine wine, sugar and pineapple juice concentrate.

Grate the rind of one lemon, squeeze juice from lemon and add to wine mixture along with empty lemon shell. Cover and refrigerate overnight.

The next day, strain and discard fruits (optional).

Pour over ice in individual glasses or put into a punch bowl with champagne and lemon-lime soda. Serve over ice.