2lbs fresh or frozen unsweetened strawberries, washed, hulled and halved
4 TBSP snipped fresh rosemary
1. Heat four cups of water to 175°F. (Steam should be slow and lazy. Do not allow water to boil. Steep tea in the water (alone, in a tea bag, or in a tea ball or other infuser) for 3 minutes 30 seconds. Remove tea from water (strain if necessary)
3. Using a vegetable peeler, peel of rind from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, and rosemary to mixture in saucepan. Bring mixture just to boiling, stirring occasionally. Remove from heat. Add this mixture to the strawberries
4. Press strawberry mixture through a fine mesh sieve; discard solids (you should have about 1 quart).