Matt Stone's strawberry and lime cordial

Method

1. 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.

2. 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).

3. 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.