- 2 quarts ripe strawberries
- 4 tablespoons balsamic vinegar
- 1/2 bottle Pinot Noir wine
- Granulated sugar
- Fresh mint sprigs for garnish
- Wash the strawberries, pat dry and remove the stems and hulls. Slice the berries in half and transfer to a mixing bowl. Pour the balsamic vinegar and the wine over the berries. Add sugar to taste and mix well. Refrigerate for two hours, stirring a couple of times. Serve in a frosted champagne flute with a bit of juice and garnish with a spring of mint.