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Delicious light topping with a twist that's perfect for springtime desserts. (By Chef Nancy Waldeck)
Combine the vinegar, honey and lemon juice in a saucepan, cook, and stir over medium heat for about 10 minutes. Remove from the heat and let cool. Pour over the strawberries and refrigerate for at least 1 hour. Serve over yellow cake, yogurt or ice cream and garnish with mint.