- Vegan
- Vegetarian
- Soy free
- Sesame free
- Shellfish free
- Wheat free
- Low fat per serve
- Nut free
- Egg free
- Gluten free
- Peanut free
- Dairy free
- Seafood free
- Lactose free
“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
- Makes3, cups
- Cook time25 minutes
- Prep time5 minutes, + cooling & chilling time
Ingredients
- 500g strawberries, halved
- 2 cups (440g) white sugar
- 2 limes, rind peeled avoiding white pith
- 1 cinnamon stick
- Ice cubes, to serve
- Sparkling water, to serve
- Mint sprigs, to serve (optional)
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
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).Step 3
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.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can use star anise instead of a cinnamon stick.
Matt Stone's strawberry and lime cordial
- Makes3, cups
- Cook time25 minutes
- Prep time5 minutes, + cooling & chilling time
Ingredients
- 500g strawberries, halved
- 2 cups (440g) white sugar
- 2 limes, rind peeled avoiding white pith
- 1 cinnamon stick
- Ice cubes, to serve
- Sparkling water, to serve
- Mint sprigs, to serve (optional)
Description
“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
Method
Step 1
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.Step 2
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).Step 3
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.