• Cooking Time: Under 30 mins
  • Cuisine: Other
  • Main Ingredient: Strawberry
  • Preparation Time: Under 30 mins
  • Serves: 4+


  • For the strawberry syrup

    400g strawberries

    100g granulated sugar

    A squeeze of lemon juice

    To serve

    Extra strawberries, slices of lemon, mint, SuperValu soda water and SuperValu lemonade


Making a cordial from fresh fruit is easy.

Making a cordial from fresh fruit is easy – pop in a pan and simmer with sugar and water until the fruit has flavoured the syrup. Strain and bottle, then pour a little into a glass and top up with water and ice, or try the serving suggestion, below.

Roughly chop the strawberries and put in a pan with the sugar, lemon juice and 100ml water. Heat gently to dissolve the sugar.
Once the sugar has dissolved, bring to the boil and simmer for 5 minutes to allow the strawberries to break down, mashing with a spoon to help them on their way.
Strain the strawberry mixture through a sieve resting over a bowl, stirring well with a wooden spoon to extract all the juice.
Pour into a sterilised jar and store in the fridge for up to a week.
To enjoy, pour 6 tbsp syrup into a large jug. Add chopped strawberries, lemon slices, mint and ice, then top up with SuperValu soda water or lemonade. Taste for strength – you may need to add a splash more syrup or water – then pour among eight glasses.


1 comment

  • When I read 'fizz cocktail' I immediately thought of the drink I make at home as a change from the traditional Bellini. Before I was aware that there is a proprietary brand using this name, I called my cocktail a "Strawbellini".<br/><br/><br/><br/>It was not my intention to infringe anyone's copyright but as far as I can deduce, the commercial Strawbellini is a bottled mixed drink containing sparkling Moscato wine and strawberry juice. My concoction however is a true cocktail which mixes wine, spirits and fruit juices to echo the original Bellini from Harry's Bar in Venice, while substituting strawberry for peach and adjusting the other ingredients to match the new base flavour.<br/><br/><br/><br/>If anyone is interested in how I make it, read on. If not, don't bother taking me to court because I am not selling this or passing it off as an imitation. It is simply another way of preparing a classic drink.<br/><br/><br/><br/>I use Skipper brand prepared Strawberry juice (labeled 'Fragola' but the recipe above would serve perfectly well as a substitute for liquidising fresh strawberries or making a smoothie. A 200ml bottle will make 4 or 5 cocktails.<br/><br/><br/><br/>So - to serve 2 - mix:<br/><br/><br/><br/>the juice of half a lime,<br/><br/>2 or 3 bar spoons each of Cointreau and Creme de Fraises,<br/><br/>80 - 100 ml of strawberry juice/pulp/smoothie,<br/><br/>a dash of two of Angostura Bitters,<br/><br/>2 twists of black pepper,<br/><br/>a few thin slices of fresh strawberry to float on top,<br/><br/>then carefully fill chilled flutes with Prosecco, Cava or Champagne.<br/><br/><br/><br/>Toast your good fortune and enjoy!

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    Tuesday, May 29, 2012

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