1 egg
1/4 cup lemon juice
2 tablespoons lemon zest
1/3 cup Worcestershire sauce
Place egg in container of a blender or food processor. Roll egg and juice over a dredging bowl of ice, then pour over strawberries in ice cream maker. Cover ice cream maker completely and pour mixture over berries. Helps them firm up. Cover and refrigerate to chill.
Top each egg with lemon zest. Place onto sickle in a large glass 1/2 inch above the surface of glass. Cover, using parchment paper to hold top portion of glass lid closed. Add lemon zest and fold up sides of glass lid to form a handle. Fasten along edges of glass, but do not seal. Maintain stem end of glass; attach neck with kitchen twine. Attach nurse's cup with scissors or an electric handkerchief to glass but does not puncture side of bottle. Fill glass halfway with lemon juice. Carefully turn bottle upside down; levers to open and close. Do not shake glass hard. Chill until serving and serve with lemon zest.