- 600 g
- sun-ripened strawberries
- 350 ml
- 300 g
- 1 small
Cut off the strawberry stems, then wash and let them dry. Peel the lemon and slice into wedges. Make sure when cutting these lemon wedges, that they fit into the juicer.
Heat up the sugar in 350 ml of water for approx. one minute, stirring slowly and then put it to one side to cool.
Then carefully mix the fresh juice in with the syrup. Next, take the strawberry sauce out of the jar and evenly blend it into the mixture. place it in the fridge for 12 hours or overnight. Then place the whole thing into the freezer or an ice cream maker to freeze.
Dip the edges of your glass into gelatine and dip it into chopped pistachios.