Strawberry cordials are a springtime favourite; they’re refreshing and oh so pretty. Topped up with a little bubbly, you’ll want to have plenty on hand when this is being poured.
Creative cordials
Cordials can be made with almost any fresh seasonal fruits. We made ours with exceptionally ripe strawberries. If raspberries or blueberries are more plentiful, switch it up. And if super-ripe berries are hard to find, substitute frozen thawed berries in their place.
Strawberry Cordials
Ingredients
- 3 cups (750 mL) very ripe strawberries, hulled and halved
- 3 Tbsp (45 mL) granulated sugar
- 1 tsp (5 mL) extra-aged balsamic vinegar
- 2 tsp (10 mL) freshly squeezed lemon juice
Nutrition
Per serving:
- 81 calories
- 0 g protein
- 0 g total fat
- 0 g sat. fat
- 20 g total carbohydrates
- 20 g sugars
- 0 g fibre
- 3 mg sodium
Directions
01
In medium saucepan, combine strawberries and 1 cup (250 mL) water and bring to a gentle simmer. Cook, uncovered, over medium heat for about 15 minutes, until berries are very soft. Remove from heat, and with potato masher, gently mash berries to release juices. Set saucepan aside to slightly cool. Once cooled, place contents in straining bag or fine-meshed sieve over bowl. Squeeze and/or press firmly to release as much juice as possible. Depending on the ripeness of your berries, you should have about 1 cup (250 mL) juice.
02
In medium saucepan, place strawberry juice and add sugar and balsamic vinegar. Stir over medium-low heat until sugar is dissolved. Stir in lemon juice. Refrigerate in glass container with tight-fitting lid for up to 2 weeks.
03
To serve, dilute 1 to 2 Tbsp (15 to 30 mL) cordial with chilled sparkling water or sparkling white wine, such as Prosecco.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
