Blueberry and Tonic

Start by making the cordial. You can do this the day before if you like. Put 125ml water, the blueberries, lime zest and cinnamon stick in a pan. Cook for about 10 minutes over a medium-low heat, stirring occasionally, the mixture should be simmering and the blueberries should be soft and starting to collapse.

Push the blueberry mixture through a fine sieve and return to the pan - discarding the fruit pulp, zest and cinnamon stick. Add the sugar, lime juice and continue to cook until the sugar has dissolved and the mixture is simmering again, around 3-4 mins. Leave to cool completely, store in the fridge until needed. Keeps for 2-3 days.

To make the mocktail pour 25ml of the blueberry cordial into a tall glass, then top with the non-alcoholic drink or water. Fill up the glass with a generous handful of ice cubes, lime wedges, a mint sprig and whole blueberries. Slowly add the tonic water., pouring it carefully onto the ice in a slow steady stream. This will keep the layers separate. Serve with a composable or reusable straw or stirrer if you like.

Cook's tip: You can either pare the lime zest using a vegetable peeler or finely grate it. Grated lime zest will impart a stronger lime flavour but won’t overpower the blueberry.