Strawberries and verbena

Simple, straightforward, and such a wonderful summer dessert for which all you need is two handfuls of berries and verbena. 

400-500 g strawberries, cut into 5 mm slices

Syrup:
55 g golden caster sugar
55 g water
10 verbena leaves
1/3 vanilla pod
pinch of sea salt

Put syrup ingredients in a pan and boil on medium heat until the sugar dissolves. Raise the heat and boil for 2-3 more minutes until it gets syrupy. Take off the heat and cool. 

Place the slices neatly on a serving plate, pour over the syrup, and serve right away or let them sit in the fridge for 30 minutes and serve then.