For today’s recipe, I’m circling back to where this crazy career started: Redwall.
I don’t know about the rest of you, but this was always one of my most-desired recipes from the Redwall series. Just look at this one passage from The Bellmaker:
I mean, RIGHT?!
As a kid, I was under the impression that it was alcoholic, not knowing the British-ism of “cordial”, meaning essentially a flavored syrup to which water can be added. I’ve since been gifted a bottle of raspberry liquor from the UK, and WOW, that’s the grownup version of this, pure summer in a bottle.
But back to the recipe: For this batch, I used raspberries I picked last summer with my kids, and tried a pretty plain version of the recipe, although I have also made some with the addition of lemon thyme, which paired with the fruity flavors just *chef’s kiss*.
The resulting syrup is a gorgeous deep pink color, and redolent with the aroma and flavor of sun-kissed raspberries. Diluted with water, it makes a lightly flavored and refreshing beverage that is all too easy to drink down! It’s a fantastic way to preserve the summer harvest, and to share with friends and family.
Ingredients:
- 2 cups raspberries, fresh or frozen
- 1/3 cup Lemon Juice
- 12 cups boiling water
- 3 cups sugar
Gently wash the raspberries in cool water to dislodge any hidden bits of leaf or stem.
Transfer the cleaned berries into a large bowl and drizzle them with the lemon juice to brighten their flavor.
In a large pot on the stovetop, bring 12 cups of water to a boil. Once bubbling, stir in the sugar, whisking until it dissolves completely.
Carefully removing the pot from heat, pour this hot sugar-water mixture gently over the raspberries. Cover the bowl lightly and let it rest undisturbed at room temperature for a full 24 hours.
The next day, the cordial is ready for straining. First, pour it through a fine-mesh sieve, catching most of the pulp and seeds. To achieve that beautiful jewel-like clarity, I strain it once more, this time through a jelly bag (or damp paper towels, in a pinch!), patiently allowing it to drip through slowly. Occasionally scrape down the sides of the bag to help ease the cordial along and clear away any stubborn pulp or seeds.
Finally, the beautifully clear cordial is poured into clean glass jars, ready to be chilled and enjoyed. Stored in the fridge, this raspberry cordial will happily keep for several weeks. If you’d like to preserve a taste of summer for the cold months ahead, you can water-bath can the cordial using the standard practices for juice—allowing you to savor your bottled summer for several years to come.
Now I can’t wait until berry season. Do you think it would work with other seedy berries?