1 lb fresh strawberries, trimmed (about 3 Cups)
2 Tbsp sugar (if berries are not super-sweet)
2 Cups Traditional White Balsamic Vinegar
Using the puree blade in your food processor (or using your blender), pulse the strawberries with sugar (if using) until fruit is finely chopped and very juicy. Transfer fruit to a medium bowl and add the white balsamic vinegar. Allow mixture to stand, covered, at least 1 hour. Strain the Traditional White Balsamic Vinegar with a fine-mesh sieve into a fresh container, discarding the sugared fruit solids.
Vinegar will keep for up to 1 week, if you keep container covered and chilled.
Adapted from a 2007 issue of Gourmet Magaine