1/3 cup granulated sugar
3 tablespoons water
6 tablespoons balsamic vinegar
3 pints fresh strawberries, washed, stemmed, and quartered
4 tbsp. sour cream, stirred
In a small saucepan, combine sugar, water, and balsamic vinegar. Sir with a wooden spoon and bring to a boil. Allow mixture to simmer for 10 minutes over medium heat until reduced and syrupy. Remove pan from heat and allow mixture to cool. Place the strawberries in a medium bowl. Toss with the balsamic mixture. Cover bowl with plastic wrap and refrigerate strawberries overnight.
Divide mixture between four bowls. Top each serving with a tablespoon of sour cream. Makes 4 servings.