Recipe By Courtney Roulston, Farm to Fork
Ingredients
- 150 g caster sugar
- 400 g strawberries
- 150 ml freshly squeezed lemon juice
- ice to serve
- mint sprigs to serve
Method
- Place the sugar and 650 mls of water into a saucepan over a medium heat. Stir until the sugar has dissolved. Remove from the heat and allow to cool.
- Remove the hull from 350 g of strawberries and roughly slice. Place the sliced strawberries into a high speed blender and blitz until they are a smooth puree. Strain through a sieve to remove any seeds.
- Place the sugar water, strawberry puree and lemon juice into a serving jug or jar. Top up with ice and garnish with mint sprigs
- Pour into serving glasses and garnish with remaining whole strawberries.
