Raspberry (or blackberry) cordial

'Aspiring' raspberries.

‘Aspiring’ raspberries.

One of the pleasures of making your own cordials is that you know exactly what’s in them (no artificial flavours or sweeteners, for starters). You can also make them as sweet or as sour as you like, and dilute them to your liking with water or sparkling soda water (or champagne for special occasions).

My Mum, Marjorie, isn’t a hugely keen gardener but she sure has the knack with raspberries. She has a big wild bed of dual-cropping ‘Aspiring’ raspberries (as well as grapes and blueberries) in an old shadecloth-covered grow house. Mum freezes at least 10kg of berries each year, enough to supply us all with jam, raspberry shortcakes and this lovely cordial. You can also use this, undiluted, as a wonderful zingy berry sauce for ice cream sundaes or drizzled over a fresh fruit salad.

Ingredients: 500g raspberries, fresh or frozen; 500g sugar; 2 tablespoons red wine vinegar

Method: Place the berries, sugar and vinegar in a small pot with a couple of tablespoons of water. Heat gently, mashing until juicy, for 10 minutes, but don’t boil. (If you boil it, you’ll end up with jam.) Strain the liquid through
a sieve, pressing the pulp with a spoon to extract all the juice. Then mix the sieved pulp with 1 cup boiling water, bring to a simmer, and strain again. Discard pulp. (By doing this, you’ll end up with very little seedy waste) Return liquid to the pot; simmer for 2 minutes, then bottle. Keep in the fridge.

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One thought on “Raspberry (or blackberry) cordial

  1. Hi lynda
    This year I have found a recipe to turn my ruharb into cordial as it has grown like made this year having me 20kgs every time I harvest it. 500g ruharb 4c water boil it till it all starts breaking up. Strain though muslin drink liquid back to a simmer an add 500g sugar with 1 dessert spoon of citric acid an bottle into clean bottles

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