Home made raspberry cordial recipe

In a moment of pure luck I recently picked up a tray of delicious raspberries at my local grower’s market for a steal.

Some went into the freezer, some were gobbled up on a particularly sunny Sunday afternoon, but most were turned into this lovely fresh cordial for whipping up mocktails and cocktails in a flash.

You Will Need:

  • 1 part fresh raspberries to 1 part caster sugar
  • 3 tbsp red wine vinegar

Method:

Place your raspberries into a heavy based pan and top with sugar and vinegar. Over a low heat crush the berries gently with the back of a fork until until the sugar is dissolved and mix turns into a smooth syrup.

Remove the syrup from the heat and work through a fine sieve into a clean bowl (the aim here is to remove the seeds).

Return your (now lovely and smooth) liquid to your pan and turn up the heat. Bring the mixture to the boil before pouring into sterilised jars. Store in the fridge.

To Serve:

Add cordial to glasses, top with cold carbonated water and ice. For those who are feeling cheeky replace the sparkling water with Prosecco and garnish with fresh mint for a delicious Summer cocktail.

Tips and Tricks:

  • I used 500g of each here (if you’re reading I Quit Sugar look away now). This will make about 800ml of cordial
  • Adjust the sugar levels to taste, always starting with less and building up gradually to suit your palette
  • If the mix is too sweet for you add a squeeze of fresh lemon
  • Remember that this is a concentrate, so the flavours will be very intense before you dilute the mixture
  • Use a wide shallow pan so you don’t burn your arms when mashing the mix
  • If you don’t have a fine sieve you can use muslin as an alternative
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