Recipe: Strawberry and peppermint cocktail


Words and Recipe: Ruth Pretty Photos: Murray Lloyd

This summer strawberry cocktail can be made with soda water or dry sparkling wine.

400g sugar
1 litre water
16-20 peppermint or regular mint leaves, torn
1kg strawberries, hulled and roughly chopped
2 tablespoons Crème de Fraise liqueur (optional)
2 teaspoons lemon juice
¼ teaspoon salt
Soda water or dry sparkling wine
Peppermint tips or small leaves to garnish


Place sugar and water into a pot over a low heat. Stir for 2-3 minutes or until sugar has dissolved. Increase heat and bring syrup to the boil. Reduce heat and simmer for 5 minutes. Remove from heat and set aside for 2-3 minutes. Add torn mint leaves and cool to room temperature.

Place strawberries into a food processor fitted with a plastic blade and pulse until pulpy. Decant pulp into a fine sieve set over a bowl and, using the back of a soup ladle, press down on the pulp to obtain seedless juice (this is a reasonably slow process).

Wash the sieve, place over another bowl and strain sugar syrup to remove mint leaves. Into a large jug or jar, pour 750ml of the sugar syrup, 750ml of the strawberry pulp, Crème de Fraise (if using), lemon juice and salt. Stir to combine. This cordial can be kept for up to 2 days in the refrigerator or frozen until needed.

To serve, pour 125ml of the cordial into each glass and top with a little soda water or sparkling wine. Garnish with a peppermint leaf tip. Makes 1.5 litres.

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NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.
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