Ingredients
| 1 tablespoon sugar | |
| juice of 1 lemon | |
| 250g strawberries, quartered |
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Instructions
| 1. | Put the sugar and lemon juice in a saucepan and heat to simmering to dissolve the sugar. |
| 2. | Add the strawberries and stir around to coat. |
| 3. | Remove from the heat and leave to cool, stirring occasionally. |
| 4. | Refrigerate until needed. |
| 5. | Serve with coconut lemon mousse, or to top pieces of vanilla mille crepe cake. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles