This can be made in advance and chilled in the fridge overnight. Top up with white wine and chilled sparkling mineral or tonic water for a refreshing summer aperitif. Drivers can simply top up the cordial with sparkling water, tonic or lemonade.
Add strawberry or herb flowers, even tiny pansy flowers to sections of an ice cube tray then top up with water and freeze. Pop out of tray and add to punch just before serving.
Makes 10, 150 ml (¼ pint) glasses
Preparation time: 15 minutes
Chilling time: 4 hours or overnight
450 g (1 lb) strawberries, hulled, sliced
75 g (3 oz) caster sugar
Grated rind and juice 1 lemon
To serve
A few ice cubes
75 cl bottle dry white wine, chilled
1 sliced lemon
200 g (7 oz) fresh strawberries, halved
1 litre (1 ¾ pint) sparkling mineral or tonic water, chilled
- Crush
the strawberries in the bottom of a saucepan with a potato masher. Add the
sugar, lemon rind and juice and heat gently for five minutes, stirring
occasionally. Leave to cool. Mash once more then strain into a bottle or jam
jar and chill overnight.
- Pour the chilled strawberry syrup into the base of a punch bowl, add some ice then the chilled white wine, sliced lemons and sliced strawberries. Mix together then top up with sparkling mineral or tonic water and serve immediately.
