Matt Stone's strawberry and lime cordial

“Homemade cordial is a great way to use up overripe fruit and leftover citrus peel. I love strawberry and lime, but you can try rhubarb and orange, or peach and mango in summer, too.” Matt Stone

3 cups


Note: + cooling & chilling time



  • 500g strawberries, halved
  • 2 cups (440g) white sugar
  • 2 limes, rind peeled avoiding white pith
  • 1 cinnamon stick or quill, or 1 whole star anise (optional)
  • Ice cubes, to serve
  • Sparkling water, to serve
  • Mint sprigs, to serve (optional)



Place the strawberry, sugar, lime rind, cinnamon or star anise, if using, and 2 cups (500ml) water in a saucepan over medium heat. Cook, stirring, until the sugar dissolves. Bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 20 mins or until the syrup thickens slightly. Set aside to cool.


Strain the cordial through a fine sieve into a sterilised jar or bottle and seal. Place in the fridge to chill. Discard the lime rind and cinnamon or star anise. Use the back of a spoon to push the strawberry pulp through the sieve into an airtight container (store the pulp in the fridge for up to 3 days and use to top porridge or ice cream).


Fill serving glasses with ice and pour over 2 tbs cordial. Top with sparkling water and mint, if using. Store any leftover cordial in the fridge for up to 2 weeks.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.