Try this Marilla's raspberry cordial recipe, or contribute your own.
- Carbohydrate 559.617880000008 g
- Cholesterol 0 mg
- Fat 3.25 g
- Fiber 32.5 g
- Protein 6 g
- Saturated Fat 0.095 g
- Serving Size 1 1 recipe (1195g)
- Sodium 10.4018319042434 mg
- Sugar 527.117880000008 g
- Trans Fat 0.96 g
- Calories 2203 calories
Step-by-step
- In a saucepan, add together the raspberries, sugar and vinegar.
- Heat, stir then mash until the raspberries are all broken down.
- Take a colander and press the mixture through into another pot.
- Add in the water, stir then bring to a boil for 1 minute.
- Pour into a jug and store in the fridge.
- To serve, pour an inch or so into a tumbler glass and top with chilled soda water.
The Boil
Bringing the strained syrup and water to a rolling boil for exactly sixty seconds is the single operational step that dictates shelf stability and concentration. Watch the surface bubbles closely; they must transition from large, lazy foam bursts to a rapid, uniform agitation before you start timing. Removing the pot too early leaves excess moisture that promotes microbial growth, while exceeding the minute risks scorching the high volume of dissolved sugar.
Textural Cues
Crushing the raspberries thoroughly while cold releases cellular pectin, which aids in body despite the subsequent straining through a colander. Mashing the fruit against the mesh until only dry seeds and fibrous pulp remain ensures a clear, vibrant concentrate. If you substitute bottled lemon juice for the white vinegar at a one-to-one ratio, expect a slight change in the final tartness profile due to varying acid levels.
Storage and Dilution
Allowing the finished cordial to cool completely before transferring it to the refrigerator prevents condensation inside the storage container. Glass jugs work best for containment because plastic can absorb the persistent aromatic compounds of the berries. When serving, standard dilution ratios range from one part cordial to four parts chilled soda water, though personal preference ultimately guides the pour.
