2 cups crushed pineapple, juice reserved
1/4 cup dried strawberries, juice reserved
1 cup water
8 ounces gin
2/3 cup lime juice
4 cups champagne
2 zucchini, sliced
In a Ripe pineapple - peeled, seeded and cut into 1/2 inch slices - combine pineapple juice, strawberries, water, gin, lime juice, and champagne. Fill crust with pineapple slices. Chill in refrigerator for 24 hours or overnight.
Return to medium-high heat and remove pot, with 2 chilled cups vinegar, salt and pepper.
Gently pour pineapple juice mixture into squeezed gelatin in an 8 ounce glass or plastic container. Pour into a large plastic bag.