Strawberries have been in season for a couple of months in New Zealand filling up gardens with delightful childlike joy. It’s time to make the most out of them before they disappear with this delicious last-of-the-summer cordial. It’s easy to make and the perfect refreshing beverage for those thirsty kids running in and out of the house, plus it’s guilt free with lower sugar levels than many other fizzy drinks.
|1 ⅓ kgs||Strawberries (Main)|
|1 handful||Mint (Main)|
|100 ml||Lemon juice, approx 2 lemons|
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- Wash and hull the strawberries, cut in half then place in a large pan with 100ml of the water and soften them on a medium heat for around 6-8 minutes.
- Allow the strawberries to cool then blitz in a food processor with the mint and the remaining water.
- Strain the processed pulp in batches through a fine mesh sieve into a bowl pushing down with a spatula. Discard any leftover pulp.
- Measure out the juice and add 200g of sugar to every 1 litre of juice. Pour into a medium, heavy-bottomed pan with 100ml lemon juice and gently bring to a simmer on a moderate heat.
- Stir for about 5 minutes until the sugar has dissolved and it becomes a light syrup.
- Take off the heat and rest for 5 minutes.
- Skim off any scum from the top with a spoon then pour into warm, dry, sterilised bottles and seal.
- Once cooled, keep in the fridge and drink within 4-6 weeks.
How to serve
- Add to taste to still or fizzy water on ice for a refreshing summer beverage. Or try an adults' version and add 20ml to gin on ice, topped up with bubbly wine - it's just as refreshing.