Strawberry and chilli nectar recipe
Gently cooking fresh strawberries with dried hibiscus flowers, a little chilli and fructose sugar in a sealed bowl over hot water brings out and captures the very essence of summer. Keep the nectar in the fridge or even the freezer and serve ice cold in shot glasses or topped up with prosecco or champagne for a kir-style cocktail.
Tip: if you haven’t bought fructose sugar before it is sold in small cardboard packs in the supermarket alongside the sugar and sweeteners. It is a low GI sugar and sweeter than ordinary caster sugar, but don’t confuse it with a sugar substitute or sweetener.
Ingredients
- 600 g strawberries, hulled and quartered
- 30 g fructose sugar
- 1 large red chilli, halved, deseeded and finely chopped
- 5 g dried hibiscus flowers
- 21.2 oz strawberries, hulled and quartered
- 1.1 oz fructose sugar
- 1 large red chilli, halved, deseeded and finely chopped
- 0.2 oz dried hibiscus flowers
- 21.2 oz strawberries, hulled and quartered
- 1.1 oz fructose sugar
- 1 large red chilli, halved, deseeded and finely chopped
- 0.2 oz dried hibiscus flowers
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- Add the strawberries, sugar, chilli and hibiscus flowers to a large bowl, cover the top tightly with clingfilm then place the bowl over the top of a medium sized saucepan of gently simmering water. Cook gently for 40-50 minutes.
- Allow to cool then chill well. Line a sieve with muslin and set over a bowl, add the strawberry mix, tie with string then suspend above the bowl to drain slowly. Pour the nectar into a bottle and chill until ready to serve.
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