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1
Wash the strawberries.
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2
Pat dry well as you remove the hulls.
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3
Blend the two sugars together.
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4
Put the strawberries and the sugars in a plastic bag in that order.
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5
When the strawberries are well coated in sugar, place the bag so that the sugar on the bottom covers them.
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6
Press out the air from the bag, and close it up.
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7
Leave it like that for a whole day, until lots of liquid comes out of the strawberries.
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8
Shift the bag occasionally so that the strawberries are evenly coated with the sugar.
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9
When the strawberries are totally immersed in liquid, they are done.
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10
Transfer to a pan, and add the lemon juice.
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11
Simmer over low heat for about 10 minutes.
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12
If you use high heat the strawberries will disintegrate so be careful.
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13
Skim off any scum You only need to simmer for 10 minutes.
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14
Separate the strawberries from the juice.
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15
Put the strawberries on a baking sheet lined with parchment paper, and pat dry with paper towels.
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16
Dry in a 110C oven for 40 to 50 minutes.
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17
Turn the strawberries over once while drying.
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18
Put the strawberries on a rack, and leave to 2 to 5 days in a sunny location.
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19
Flip them over occasionally.
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20
When the strawberries have become shriveled and shrunken, they are done.
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21
The remaining juice can be simmered to reduce it, and turned into strawberry syrup.
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22
Keep in a jar sterilized in boiling water.
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23
You can just use 1 variety of sugar If you blend different types, you can add depth and complexity to the flavor.
