Preparação

Place strawberries in a bowl, scatter with sugar, cover with plastic wrap and leave in fridge overnight to macerate.
Place strawberries and juice in a saucepan with 125 ml water, cinnamon and cloves. Bring to the boil over medium heat. Reduce heat to low and simmer for 3 minutes. Using a slotted spoon, transfer strawberries to a bowl.
Add lemon juice to syrup and continue to simmer for 20 minutes or until reduced by half. Pour syrup over strawberries. Serve at room temperature or store in a sterilised jar for up to 6 months.

Ingredientes

  • 300 g large strawberries, halved
  • 220 g (1 cup) caster sugar
  • 1 cinnamon quill
  • 2 cloves
  • ½ lemon, juiced
  • Greek-style yoghurt and dried rose petals, to serve