8 thin skinned, seedless lemons
500 grams caster sugar
500 ml water
1 punnet of strawberries, hulled and halved
1 cup thick yoghurt 1 cup cream, softly whipped
lice the lemons very thinly – easily done using a mandolin – and remove any pips. Place in a bowl and cover with boiling water. Stand for 3 hours.
Combine the sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes. Drain the lemons and add to the syrup. Place a circle of baking paper over the lemons and cover with a small plate. This keeps the lemons submerged in the syrup. Simmer very gently for 50-60 minutes until the lemon rind is translucent and the liquid has reduced to a syrup. Cool then store, covered, in the refrigerator.