In a coated pan, lightly toast the anise seeds without adding fat. Squeeze the lemon half.
Juice one lemon with water, sugar and half of the anise seeds in a small pan and boil to a thick syrup.
Strain and cool. Season to taste with Pernod or Kirsch.
Halve or possibly quarter the strawberries and mix with the syrup. Cover and marinate for ten minutes.
Turn the Petit Suisse out onto plates. Arrange the strawberries with the syrup around them. Sprinkle with the remaining anise seeds and garnish with the lemon balm.
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