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Heat the 10 cl of water with the sugar and the split vanilla pod. Boil the syrup for 3 minutes.
Remove the syrup from the heat then add the lemon olive oil and the juice of the two lemons.
Scrape the vanilla pod and add the vanilla seeds to the syrup. Let cool.
Clean, cut the strawberries into pieces. Put them in a bowl with the cooled syrup.
Leave to macerate for at least 30 minutes in the fridge before tasting with biscuits such as orange blossom shuttles.
