Sunday, 23 September 2012

Berry Cordial

The choice is yours, whether to make blackberry, raspberry, strawberry or even tayberry or blueberry cordial! When I made this a while ago I plundered our home grown tayberries, but now the shift in seasons brings the possibility of autumnal fruit to enjoy. It would be the perfect time to throw the last of your blackberries into this sweetly sophisticated beverage.

Inspired by one for plum cordial by Skye Gyngell in Waitrose magazine August 2012. For similar, see
300g fresh berries
250g caster sugar (or more, dependent on the sharpness of the fruit)
juice of 1 lemon (orange instead for blackberries or blueberries)
still or sparkling water, to serve
1. Put the berries, caster sugar and lemon juice into a blender and whizz until smooth. Taste for sweetness, adding more sugar or citrus juice as needed.
Alternatively if you don't have a blender, heat the ingredients together in a saucepan over a low heat, stirring well.
2. Strain the mixture through a sieve into a large bowl, and stir again until it is smooth.
3. Pour the cordial into a sterilised bottle until needed.
4. To serve, dilute the cordial with sparkling or still water (about 1 part cordial to 4 parts water), and serve with ice cubes, mint sprigs and perhaps a slice of lemon.
This cordial was idly concocted as I listened to the choral music of Hildegaard Von Bingen

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