Cut strawberries and toss with sugar, let stand for at least 1 hour. Add Balsamic vinegar, half of the mint and one cup of sugar to a small sauce pot, bring to a boil, reduce heat to medium and reduce until slightly thickened (approximately by 2/3). Zest a lemon and finely chop, squeeze juice into strawberries. Add zest and cinnamon to strawberries, place in a blender and blend with remaining mint. When well blended add cream and chill thoroughly. Serve in bowls with a drizzle of balsamic reduction over the top.
Nancy and Tim Bass - Sunburst Tomato