• 1 pint strawberries, hulled

• 1 t. balsamic vinegar

• 1 t. powdered sugar

• ¼ cup lightly packed chopped fresh mint leaves – don’t overdo

• 2 cups chilled semi dry champagne, presecco, cava, etc. it can be flat

Prepare strawberries with vinegar and sugar at least an hour before making sorbet.  Cut berries in quarters.  Place berries and mint in processor and blend until uniformly smooth.  Add wine and continue to blend.  Freeze in ice cream maker.