Place strawberries in medium bowl and muddle until soft and juices have released. Stir in grapefruit zest.

In a small saucepan set over medium heat, add balsamic vinegar, water and sugar. Bring to a boil.

Reduce heat. Stir in strawberry mixture and let simmer for 5 minutes.

Remove from heat and let cool. Strain through a fine sieve and into a container. You may have to do this step twice. Store in refrigerator for up to a week or freezer for up to 3 months (defrost before using).

Makes 1 cup.

In a wine glass, combine Campari, sweet vermouth and balsamic-strawberry syrup. Add ice and stir.

Top with sparkling wine and gently stir.

Garnish with a grapefruit peel and sliced strawberry.