Ingredients:

  • 450g fresh strawberries, hulled and halved
  • 200g granulated white sugar
  • 120ml filtered water
  • 120ml fresh lime juice
  • 1 tsp fine lime zest
  • 1 pinch sea salt

Instructions:

  1. In a medium saucepan, combine the strawberries and granulated sugar. Let the mixture sit for 15 minutes at room temperature to allow for maceration until the berries are glossy and have released their natural juices.
  2. Add the filtered water to the pan and place over medium heat. Bring the mixture to a gentle simmer.
  3. Simmer the mixture for 8–10 minutes. The berries should look pale and the liquid should be a deep, translucent syrup.
  4. Use an immersion blender directly in the saucepan to pulverize the fruit until completely smooth with no large chunks remaining.
  5. Set a fine-mesh sieve over a clean bowl. Pour the hot strawberry mixture through the sieve, using the back of a spoon to press the pulp and extract all the concentrate while discarding the seeds.
  6. Whisk in the fresh lime juice, lime zest, and a tiny pinch of sea salt. Let the mixer cool completely before bottling in a glass jar.