Toast the fruit of the season with this refreshing tipple that works with or without alcohol
Serves 4
400g fresh strawberries, washed and tops cut off, plus 4 to garnish
1 tbsp honey
½ tbsp chopped mint leaves, plus a handful of uncut leaves to serve
Juice of 1 lime
Ice
Elderflower cordial
Sparkling mineral water or prosecco
1 Put the strawberries into a blender with the honey, chopped mint leaves and lime juice, and blitz until smooth.
2 Fill each glass with a few ice cubes and pour over the strawberry syrup until the glass is about a third full. Add a teaspoon of elderflower cordial to each glass.
3 Top with sparkling mineral water, or prosecco. Give the mix a stir and dress each glass with a strawberry (cut to fit on the side of the glass) and a sprig of fresh mint leaves
This recipe is taken from our feature Field of Dreams in our July issue, which includes lots of recipes for freshly picked strawberries and raspberries. It includes ideas for Strawberry Vinaigrette with a Spelt Salad, Chicken Breast with Spiced Raspberry Sauce, Strawberry Cake and Raspberry Loaf Cake. The recipes are by Kay Prestney and the photographs by Rebecca Lewis.
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