Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: squeeze lemon half, reserve 1 tablespoon of lemon juice. remove the pulp and white membrane from the lemon peel, slice peel thinly. combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes. remove from heat; drain peel; set aside. slice the strawberries; measure 4 1/2 cups of prepared strawberries. combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot. bring slowly to a boil. add the sugar, stirring until dissolved. bring to a rolling boil; boil hard for 1 minute, stirring constantly. ladle the hot marmalade into hot jars, leaving ¼- inch headspace. adjust two-piece caps. process 10 minutes in a boiling water canner. this recipe yields about 8 half-pints.

Target recipe: in a 2 cup measuring cup, combine the sugar, lemon juice, and water and stir to dissolve the sugar. in the bender, combine the strawberries and sweetened water. puree on high speed until smooth. add the sparkling water and pulse to incorporate. taste and add more sugar if desired, and pulse to incorporate. place cracked ice in 2 tall collins glasses. pour the strawberry crush over the ice, garnish with mint sprigs, and serve.