In a small saucepan, bring the strawberry juice and sugar to the boil, then reduce the heat and gently simmer, skimming any froth, for 5 minutes or until reduced by one-quarter. Remove from the heat and add the citric acid. Pass through a fine sieve and chill in the refrigerator. Taste to check the balance of flavours.
Cut the watermelon into
When ready to serve, place the watermelon strawberries in a vacuum pouch with the strawberry syrup and vacuum-pack on 100 per cent for 25 seconds in a chamber vacuum sealer* to compress. Set aside for 3 minutes before opening.
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