2 qts. ripe strawberries
1/2 bottle of fruity, lighter pinot noir red wine
4 tbsp. balsamic vinegar (opt.)
1/2 c. granulated sugar or to taste
4 sprigs of mint for garnish

Wash the strawberries under trickling cold water. Pat dry with paper towels. Remove the hulls and stems. Invert on paper toweling to drain for 1/2 hour at room temperature.

Cut the berries in half or quarters depending on size. Transfer to a glass bowl. Pour the wine and balsamic vinegar over the strawberries. Add sugar to balance the flavor of the strawberries. Refrigerate for 2 hours, stirring about every half hour. Spoon the strawberries with a little bit of the juices into a soup plate.