- 750 g strawberries, hulled
- 100 g liquid glucose
- 50 g
- Purée the strawberries in a blender, then pass through a fine sieve (preferably lined with muslin), pressing the pulp with the back of a ladle to extract as much juice as possible.
- Pour the strawberry juice into a saucepan and warm over a low heat, then add the liquid glucose and icing sugar and whisk until completely dissolved. Remove from the heat and add the