250 G of strawberries of the red and firm countries 100 G of sugar
150 G of pectin
4 balls of lemon-yellow sorbet
8 macaroon parts
Peel the bark of 2 lemons. Slice thinly the zests (recette crevette royale), bleach them with cool water and drain. Put the zests to be preserved in a made up preparation with half of water and half of sugar. Recover the lemon juice. Add 150 G of sugar and bring to a boil. Add pectin, remade to boil, then foam. Wash strawberries, remove the stalk and cut them in districts.