300g strawberries, roughly chopped
3 sticks of rhubarb, washed and chopped
300g caster sugar
2 lemons, juice and zest of
1 liter water
Tip the fruit into a heavy-based pan alongside the lemon zest and pour over the sugar.
Simmer over low heat for 10 minutes or until it has just begun to soften. Pour over the water and lemon juice and turn the heat up to medium.
Boil for a further 15 minutes then remove from the heat.
Strain the fruit using a sieve, pressing down well with a wooden spoon. Pour into sterilized glass bottles.
The cordial will keep for 3-4 weeks in the fridge.
To serve, dilute to taste, with either still, sparkling water or maybe serve with vodka as an aperitif.