Total Time
Prep 5 mins
Cook 1 min

This recipe comes from Essentials of Healthful Cooking by William-Sonoma. I use this sauce instead of syrup on pancakes and waffles.


  1. Warm the honey in a small saucepan over low heat, stirring until thin but not hot.
  2. Remove from heat and add lemon juice and strawberries.
  3. Stir until blended, cover and let stand at room temeperature until ready to serve.
  4. Note: The sauce will keep covered in the fridge for 2 to 3 days.
  5. Allow to reach room temperature before serving.


Most Helpful

This is really easy and quick to prepare in the morning. The flavors work great together, and it was a great way to use up very ripe strawberries. I also love that it doesn't contain processed sugar.

Cory S. March 21, 2015

Wonderful! I had to increase the recipe by a lot, because I had gazoodles of strawberries that were teetering on the edge of starting to go bad ... so I think I may have blown the ratio of strawberries to honey to lemon juice. But all three flavors are clearly present, and are absolutely delicious. I had to pull myself away from the bowl to make sure there'd be enough for tonight. We'll serve this on nonfat yogurt cheese, and it'll be terrific (since I already know how great it tastes). Thanks so much for posting this!

KLHquilts April 22, 2008

This sauce is wonderful! I did sweeten my strawberries before using in the recipe because others had stated that this recipe was not sweet. We do like a sweet syrup on our pancakes. The result was delicious and I know this strawberry sauce will be a grand slam served over our pancakes this morning! Thanks, Paula, for another wonderful recipe!

Bev July 22, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a