Ingredients
1 pound strawberries, hulled and quartered
1 cup sugar, divided
1/2 cup water
3 (1-inch) julienne-cut strips of lemon zest
1 teaspoon lemon juice or to taste
Method
Sources
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Compact sous vide circulator with app — Bluetooth control, 1100W
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Sprinkle strawberries with 1/2 cup sugar in a heatproof bowl; set aside. Place zest in a medium saucepan, cover with cold water, and bring to a boil. Strain and discard water; set zest aside. Bring 1/2 cup water and remaining sugar to a simmer in saucepan. Add zest, and simmer until mixture is syrupy (about 20 minutes). Strain zest and reserve, pouring remaining syrup over strawberries. Coarsely mash berries, and return to saucepan. Simmer, skimming foam and stirring occasionally, until mixture is darker in color and slightly thickened (about 45 minutes). Stir in zest; cool. Add lemon juice to taste. Store in a covered container; refrigerate up to 10 days.