| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Sami | Desserts | 6 | Servings |
INGREDIENTS
| 2 | qt | Ripe strawberries |
| 1/2 | Bottle fruity, pinot noir | |
| red wine | ||
| 4 | T | Balsamic vinegar |
| 1/2 | c | Granulated sugar, or to |
| taste | ||
| 4 | Sprigs of mint for garnish |
INSTRUCTIONS
Wash the strawberries and pat dry with paper towels. Remove the hulls and stems. Invert on paper towelling to drain for 1/2 hour at room temperature. Cut the berries in halves or quarters depending on size. Transfer to a glass bowl. Pour the wine and the 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 if the juices into a shallow bowl. Garnish with mint. Serve with a fork and dessert spoon. From Chef Jimmy Schmidt, Owner/Chef Rattlesnake Club, Tres Vite, Cocina Del Sol; Detroit, Southfield, Busters Bay, Orchard Lake From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re never too young for God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 139
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.8mg
Potassium: 325.4mg
Carbohydrates: 34.1g
Fiber: 4.1g
Sugar: 28.1g
Protein: 1.4g