Set the freezer to rapid freeze at least 2 hours before freezing this dessert.
Pour honey and water in a saucepan and bring to boil, stirring occasionally. Reduce the heat to a simmer and add the strawberries. Simmer for 2-4 minutes. Remove from heat and allow it to cool.
Place the strawberries and syrup in a food processor with the balsamic vinegar and process for 30 seconds, or until a chunky mixture is formed.
Pour the mixture into a freeze-proof dish and freeze for 1-1 ½ hours, or until semi-frozen. Stir at least once during the freezing.
Scoop a few spoonful of the Semifreddo into 4 dessert glasses. Serve decorated with the baby strawberries, cut into half, and mint sprigs. Remember to return the freezer to its original setting afterwards!