Strawberry Kebabs

1. 1

   Remove nearly all the leaves from the rosemary sticks, leaving a few on the end.

2. 2

   Reserve the leaves.

3. 3

   Cut the tops off the strawberries, then thread 6 onto each rosemary stick.

4. 4

   Place the sticks on a wire rack over a tray.

5. 5

   Put the water in a heavy-based pan with 1 cup of the sugar and bring to the boil.

6. 6

   Give the pan a jiggle, but don't touch it too much.

7. 7

   The mixture will clear, then bubble and then slowly get darker and darker.

8. 8

   It's ready when it's a golden brown.

9. 9

   Pour caramel over strawberies.

10. 10

    Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less).

11. 11

    Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest.

12. 12

    To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.