(Cilek Receli)

600 gr fresh strawberries, hulled and halved

2 1/2 cup sugar

1 lemon zest

1 large lemon juice

Layer strawberries and sugar in a saucepan overnight. The following morning, start cooking on medium heat until the sugar dissolves.

Remove the strawberries with a perforated spoon and place in a plate. Cook the sherbet for about 25-30 minutes on medium low heat. Then, add the strawberries, lemon zest and lemon juice;

continue to cook over low heat for about 10 minutes. Pour carefully into canning jars and seal. Store in a dark and cool place.

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