Toss 4 tablespoons sugar and balsamic vinegar with the washed and dried strawberries. Place on a cookie sheet in a single layer and bake at 300 degrees for 30 minutes. Remove from the oven and cool.
Coarsely chop or blend until smooth. Place strawberries and all the juices in a sealed container in your fridge overnight or at least 4 hours.
Whisk together base ingredients until combined. Add strawberries and juices and stir until combined.
Place mixture in your machine and follow manufacturers directions in freezing.