Serves: 1.4 to 1.8L1) Cut and slice fresh strawberries and add to a medium bowl. Add rum and 400g sugar and stir to combine. Let mixture sit overnight covered in the refrigerator. Remove strawberries from the refrigerator and place in a medium saucepan. Add the remaining 400g of sugar and the orange zest and cook over low heat for about 20 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.