Fresh raspberry cordial

    3 hours 10 min

    I've always loved Ribena, and although blackcurrant cordial is quite readily available I've never come across a raspberry version. So here it is: the sweet taste of summer in a bottle. A basic fruit cordial consists of fruit, sugar and water. My first attempt was simply to make a sugar syrup, add the raspberry puree and bring to the boil. The result was excellent, yielding a really fresh raspberry flavour.


    East Lothian, Scotland, UK
    12 people made this

    Makes: 1 litre

    • 550g fresh raspberries
    • 350g sugar
    • 400ml water

    Prep:5min  ›  Cook:5min  ›  Extra time:3hr chilling  ›  Ready in:3hr10min 

    1. Puree 550g of fresh raspberries by placing them in a blender, blitzing until smooth then passing through a fine sieve to remove the seeds.
    2. Make the sugar syrup: place the water in a saucepan, add the sugar and bring to the boil, stirring until all the sugar has dissolved. Add the raspberry puree to the pan and gently bring back to the boil. Turn off the heat, and skim off any scum that has risen to the surface. Pass once more through a fine sieve, allow to cool, then store in sterilised bottles.

    See it on my blog

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