Good, squidgy raspberries are perfect for an ice-cold drink, minus any side effects you can get from store-bought red cordial. I just adore the fragrance of elderflower in the mix.
- 300 g fresh or frozen raspberries
- 2 tbsp elderflower cordial (see Note)
- 500 g (2¼ cups) caster sugar
- 1 small bay leaf
- 1 tbsp citric acid
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 1.3 L cordial for 6. L prepared drink
Infusing time overnight
This cordial will keep in the fridge for up to 2 weeks.
Pop the raspberries, elderflower cordial, sugar and bay leaf in a large heatproof bowl. Add 1 L boiling water and stir well to make sure the sugar has dissolved. Cover with plastic wrap and leave to sit overnight.
Strain through a fine sieve, allowing gravity to do the work. Don’t force the pulp through the sieve (instead, use it for pancakes and other things). Whisk the citric acid into the raspberry syrup, then pour into sterilised bottles (see Note) and keep in the fridge.
To serve, you’ll need to mix 1 part cordial with 4 parts water.
• Elderflower cordial (which is sometimes called elderflower concentrate) is available from supermarkets, delis and greengrocers.
• 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. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.