This cordial mixed with water is a yummy taste of summer, really. You could also use sparkling water or sparkling wine instead of plain water. You will need a sterilised bottle to store the cordial, and it will keep for up to 3 months in the fridge.
- 500 g (3⅓ cups) blueberries
- 150 g caster sugar
- 100 ml lemon juice (about 1 large lemon)
- ice cubes and lemon slices, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes about 600 ml cordial for 5.4 litre prepared drink
Bring blueberries and 250 ml water to the boil in a saucepan over medium heat. Reduce heat to medium-low and simmer for 10 minutes or until berries burst. Line a sieve with muslin and slowly strain berries (don’t force them through). You may need to do this in a couple of batches, depending on the size of your sieve.
Return juice to saucepan and add sugar and 100 ml lemon juice. Bring to the boil then reduce heat to medium and simmer for 3 minutes. Remove any impurities from the surface with a spoon. Using a funnel, pour liquid into a warm sterilised bottle (see Note).
To serve, stir 1 part cordial into 8 parts cold water in a glass, top up with ice and garnish with lemon slices.
• Sterilising jars: It is essential to sterilise jars before filling them to prevent bacteria from forming. You can reuse any glass jar as long as the lid seals well. Or buy kilners (jars with rubber seals). To sterilise jars in the oven, preheat oven to 120°C. Wash jars and lids in soapy water, rinse, then dry. Place jars and non-plastic lids on an oven tray and place in oven for 20 minutes. Remove and fill while still hot. To sterilise jars in the dishwasher, place them in the dishwasher on the hottest cycle. Dry with a clean tea towel and fill while still hot.
Photography Alan Benson
As seen in Feast magazine, February 2014, Issue 28.