500 grams strawberries, hulled
4 tablespoons caster sugar
½ teaspoon sea salt
½ cup corn syrup
1 tablespoon lemon juice
chopped fresh strawberries
Syrup: Put the strawberries, sugar and salt in a food processor and process until smooth.
Tip into a medium saucepan and stir in the corn syrup. Simmer over a low heat until very thick and reduced by a third, about 25 minutes, stirring frequently to prevent it catching on the base of the saucepan especially towards the end of cooking. Stir in the lemon juice and set aside to cool. Cover and chill until ready to use.
To assemble: Place a layer of chopped strawberries in the base of tall sundae glasses and top with a spoonful of sauce and 1-2 scoops of ice cream. Repeat with another layer of each. Slowly pour in the soda water (it will bubble up quickly) then top with a spoonful of strawberry sauce.
Devour immediately. Makes 1½ cups syrup, about 8-10 sundaes
The strawberry syrup is very versatile and can be served with a fruit salad, meringues, to accompany a lemon cake or a fruit tart. It will keep in the refrigerator for 2 weeks or freeze for up to 2 months.
Pantry note: Corn syrup, or liquid glucose as it is sometimes referred to, is available in the baking section at supermarkets and food stores.