Vegetarian recipe ideas
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Put the strawberries, cardamom pods and 225ml water in a pan and bring to a gentle simmer. Cook for 15 minutes or until the berries are really soft, mashing gently with the back of a spoon to release the juices. Cool, then strain through a straining bag or piece of muslin, squeezing to ensure you release as much juice as possible.
Measure out 375ml of juice and weigh 75g of sugar (always use a 5:1 juice to sugar ratio). Tip the juice and sugar back into the pan and heat gently, stirring, until the sugar has dissolved. Stir in the lemon juice, then cool. Will keep in the fridge for two weeks. To serve, dilute with chilled sparkling or tonic water, or top up with sparkling wine.