Place the ricotta in a medium bowl or the bowl of a food
processor. Add the honey and vanilla. Process for 1 minute (or
mix using a hand mixer) until the ricotta is smooth.
Refrigerate for at least 2 hours.
Meanwhile, combine the vinegar and sugar in a small saucepan.
Stir until the sugar is dissolved.
Bring to a boil and reduce to a simmer, then cook for three
minutes.
Transfer to a medium bowl and allow to cool completely.
Once cool, gently stir in the strawberries and basil.
Layer the strawberries and ricotta into four glasses and serve
immediately.
Garnish with additional basil, if desired.
Originally Submitted
1/8/2016
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