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Regarding point 5 above, high temperatures do indeed cause rapid hydrolysis of sucrose into glucose and fructose *in the presence of mineral acids or invertase* (enzyme):

https://qsstudy.com/first-order-reaction-hydrolysis-sucrose-glucose-fructose/

but only incredibly slowly in a simple water-sucrose syrup:

https://chemistry.stackexchange.com/questions/116764/how-long-would-it-take-for-sucrose-to-undergo-hydrolysis-in-boiling-water

Same problem. I gave up and made it with strawberry liqueur instead of fresh strawberries (which I used to garnish).

I ran out of creme de cacao so used 50% extra volume of Mozart (milk chocolate) - very convincing BFG taste.

A simple tip for fruit purées: buy the small pure fruit pouches intended for babies from your local supermarket. Currently around 50p for 70g - so enough for three of the above recipe.