City Palate

The Harvest Issue - September October 2017

Strawberry Lavender Cordial


Nov/Dec 2009

1 lb. fresh or frozen strawberries

1/2 c. sugar

6 T. water

1/4 c. fresh lemon juice

6 T. sugar

3 T. dried lavender flowers (available at specialty food shops)

Rinse and drain the strawberries; if they’re fresh, cut them in half. Gently bruise the strawberries with a potato masher. Toss them with the 1/2 c. sugar and let them sit overnight.

To make the lavender syrup: combine the water, lemon juice, 6 T. sugar and lavender in a small saucepan and simmer over low heat for about three minutes, stirring occasionally, until the sugar is completely dissolved. Allow the syrup to cool, then strain it and discard the lavender flowers. Refrigerate overnight.

To make the cordial: the next day, gently heat the lavender syrup and strawberry mixture over low heat for about 15 minutes. Remove it from the heat and allow it to cool. Pour the cordial mixture into a jelly bag or a fine strainer lined with a double layer of cheesecloth to strain the pulp. Fill clean, hot jars and seal them using the boiling water canning method. Process for 10 minutes.

Or, to give the cordial as a gift: pour it into pretty bottles and advise recipients to store it in the fridge. Serving suggestions: make a fun drink with 1 part cordial topped up with 5 parts prosecco, or drizzle the cordial over peach melba or vanilla ice cream. Makes about 3 cups or 3 250-mL jars.



Sauces, Dressings & Condiments