cookware
- wide saucepan
- whisk
- storage bowl
1 | Transfer the sugar into a wide saucepan. Warm it over medium-low heat until the caramel starts to form. Stir the caramel until a deep brown color, similar to the color of chocolate, develops. |
2 | Carefully pour in the hot water. The caramel will bubble a lot, so brace yourself. :) Allow the caramel to cool for a few minutes. |
3 | Whisk in the vinegar then cool the caramel in the fridge. |
4 | Remove the hulls from the strawberries. Cut each one in half lengthwise and transfer to a storage bowl. |
5 | Pour the vinegar caramel over the strawberries. Marinate in the fridge for 1 hour before serving. |
source: Feran Adria's The Family Meal
notes
For the recipe proportions for 20 servings, see page 186 of The Family Meal.