Peach and raspberry cordial
Lighter in sugar than store-bought cordials and packed full of flavour, homemade cordial is a delicious reminder of summer. Serve this Melba-inspired cordial with soda water and a sprig of mint, or use it instead of orange juice in a mimosa.
Makes: about 8 cups
Ingredients:
- 375g (about 2 ½ cups) raspberries (fresh or frozen)
- 1.5kg peaches, stones removed, coarsely chopped
- 3 ½ cups sugar
- ¼ – ½ cup lemon juice
Method:
- Put the raspberries and ½ cup of water in a medium saucepan and bring to the boil. Reduce the heat, simmer for 2 minutes, then mash until pulpy. Strain the mixture through a fine or muslin cloth into a large bowl.
- Put the peaches and 1 cup of water in the same saucepan and bring to a boil. Reduce the heat and simmer until pulpy (10-15 minutes). Mash well, then pour into the muslin on top of the draining raspberries. Stand for an hour (or until the dripping has stopped), then squeeze to extract more juice.
- Combine the juice in a large saucepan and stir over medium heat until the sugar has dissolved. Add ¼ cup of lemon juice and taste. Add more lemon juice if you prefer the cordial more tart.
- Bring the juice to the boil and boil for 2 minutes. Pour the hot syrup into hot, sterilised bottles and seal immediately. Label and date the bottles once cold. Store in the fridge for up to 3 months.
Note: When making jelly, never squeeze the muslin that the fruit drains through as this will result in a cloudy jelly. A “proper jelly” should be crystal clear. However, when making syrups and cordials, squeeze the bag as much as you like to extract all the lovely juices.
Written by Alice Arundell. First appeared on Stuff.co.nz.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links: