This photo did not involve much travel on my part, only a tramp across the field to my allotment where the juicy, chin dribbling strawberry season has just begun. Nor am I being very original since I posted this recipe this time last year. But on the basis that many of you may have missed it, or forgotten it – here it is again. Also since the previous posting I have indeed tested it (several times) with prosecco and can thus confirm that it does beat a bellini hands down. I froze some of the cordial too, and it was still just as delicious in our Christmas cocktails. I also think you could churn it in an ice cream maker and make a delicious sorbet, or turn it into ice lollies or lovely pink ice cubes to drop into champagne. Here it is then:
Strawberry and Rhubarb Cordial
4 sticks of rhubarb chopped
300 gm/10 oz ripe strawberries, hulled and cut in half
320gm/11oz caster sugar
1 litre/1.75 water
juice of 2 lemons
Place the fruit in a heavy based pan, add sugar and simmer on low heat for 10 minutes until the fruit begins to soften. Add water and increase the heat slightly. Cook gently for a further 15 minutes until the fruit is completely soft.
Leave to cool then strain through a sieve, pressing the pulp into the syrup. Add lemon juice and store in the fridge. For non-alcoholic moments, dilute with chilled sparkling water, and add a sprig of mint.
copyright 2014 Tish Farrell