Borage flower and strawberry punch
Serves: 8
Prep time: 15 mins Total time: 
Recipe photograph by Toby Scott
Borage flower and strawberry punch
Serves: 8
Prep time: 15 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
234Kcal
Fat
0gr
Saturates
0gr
Carbs
18gr
Sugars
18gr
Fibre
2gr
Protein
0gr
Salt
0.01gr
Mark Diacono
Twice winner of Food Book Of The Year, Mark runs Otter Farm, a smallholding with a Kitchen Garden School where visitors can learn about every step in the plot-to-plate process. If he’s not writing about food, he’s growing or eating it.
See more of Mark Diacono’s recipes
Mark Diacono
Twice winner of Food Book Of The Year, Mark runs Otter Farm, a smallholding with a Kitchen Garden School where visitors can learn about every step in the plot-to-plate process. If he’s not writing about food, he’s growing or eating it.
See more of Mark Diacono’s recipes
Ingredients
- zest and juice of 1 unwaxed lemon
- 500g strawberries, hulled and sliced
- 100g caster sugar
- 1 x 75cl bottle dry white wine*, chilled
- a good handful of mint leaves
- a good handful of borage flowers
- a good handful of borage leaves, lightly bruised to release the flavour
- 1 x 75cl bottle sparkling wine* or elderflower pressé, chilled
- 2 tbsp Pimm’s, if you fancy
Step by step
Get ahead
Prepare to the end of step 1 up to 6 hours ahead.
- Sprinkle the lemon zest over the strawberries, stir in the lemon juice and caster sugar. Leave to stand for 20- 30 minutes. Then add the white wine and chill for an hour or two.
- Just before serving, add the mint, borage flowers and leaves, followed by the sparkling wine or elderflower presse, and Pimm’s if using. Serve from a punch bowl or jug.
Chef quote
If you have borage growing in your garden, here’s a lovely way to make use of it. Don’t discard the leaves – they carry the same cucumber flavour as the flowers, but are a little more intense, giving a cool summery edge. If you don’t, it’s just as delicious without them!
