2 pints strawberries, sliced 1 cup sugar 2 Tablespoons lemon juice Balsamic vinegar
Place a metal pan and spoon in the freezer for at least 15 minutes. Using a food processor coarsley puree strawberries, sugar and lemon juice. Pour into chilled pan and freeze until mixture is semi-solid, about an hour. Chop mixture with cold spoon and freeze for another hour. Repeat procedure one more time.
Scoop into dessert bowls and serve with a small cruet of balsamic vinegar for drizzling.