1kg (2lb) strawberries
500ml (2 cups) water
2 tsp lemon juice
600g (1 1/4 lb) caster sugar
1. Rinse the strawberries and take away any leaves.
2. Purée the strawberries with the water and lemon juice in a food processor. Transfer to the fridge and leave for 48 hours.
3. Line a sieve with muslin and strain the mixture through it.
4. Put the juice into a clean pan and add the sugar.
5. Bring the mixture to a boil, stirring until all the sugar has dissolved.
6. Boil for 3 minutes, skimming the scum from surface with a spoon.
7. Put the hot liquid into sterilized bottles. Store in a cupboard and, when opened, in your fridge. Sterilize bottles by washing and then placing in an oven at 120°C (240°F, gas 1) for five minutes.
Always wash strawberries before using in any recipe. Photo: Heiko Junge/TT
- Dilute to taste with cold water, about one part cordial to six parts water.
- Serve with lots of ice and garnish with mint if desired.
- Use the cordial in a salad dressing instead of honey.
- Add to water when boiling root vegetables to give them a little extra sweetness.
- Mix with some elderflower cordial and sparkling wine to make a cold summery soup. Garnish with sliced strawberries and crème fraîche.
- Top with boiling water for a pleasant hot winter drink.
- Dilute with water and freeze to make ice lollies.
- Add to sparkling water or sparkling wine to make a delightful summery drink.
- Look out in kitchen shops for a handy little stand for straining. They hold the muslin at the top and it makes straining so much easier.
- Replace some of the strawberries with rhubarb to make rhubarb and strawberry cordial, a classic combination.
This recipe was originally published on food writer John Duxbury's Swedish Food website.