Because We Can | Challenge: Anne of Green Gables Raspberry Cordial
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Challenge: Anne of Green Gables Raspberry Cordial

So my bucket list items are limited due to having to stay at home and get myself physically recovered I have decided to set a small challenge of learning something new to make, do or create once a week. If you have something that you think I should try, make sure you share it with me because I am all ready to try a bunch of new things! Let’s not spend anymore time in bed when we don’t have to!! This week is – how to make home made cordial. Cordial is a huge part of my hydration. Fizzy drinks and so just don’t cut it and leave me in quite a bit of pain but lovely soft cordial syrups are a winner. So this week lets try and make some cordial. With my childhood idol being Anne of Green Gables since I was 10 and her magical raspberry elixir by Marialla that we all thought she made was just intoxicating…let’s make it…

Anne of Green Gables Raspberry Cordial  

Serves: 6 servings
  • 12 oz of raspberries, fresh or frozen but without any sugar added
  • ¾ cup of sugar
  • 4 cups water
  • 2 lemons
  1. Put the raspberries, sugar and water into a large sauce pan.
  2. Cook over medium heat, stirring every so often, for 20 minutes – until all of the sugar is dissolved.
  3. If fruit is still chunky, mash with a potato masher or fork.
  4. Pour the mixture through a sieve. Use the back of a spoon to smash the juice through, leaving the seeds.
  5. Squeeze the lemons and strain the juice. Add to the raspberry juice.
  6. Let the cordial cool in the fridge for several hours until cold.

A general rule of thumb is equal parts simple syrup and fruit. For example, if you’re using four cups of blueberries, use three to four cups of simple syrup. Just make sure you have enough simple syrup to barely cover the fruit you’re using.

In a saucepan, combine fruit and simple syrup over medium heat. (If fruit is liable to discolor, add a bit of citric acid; lemon juice works well.) Bring to a boil and simmer 5-10 minutes until fruit is soft. Remove from heat, and gently mash the fruit to allow as much of the juice as possible to mingle with the syrup. Let it cool. Strain, then pour the syrup into bottles.

At this point, you can preserve the syrup so it lasts in a cupboard until you need it, or if you want to use it in the near future, simply cap it and store the bottle in the fridge.

Now I have found the recipes we will be making the cordial later in the week, watch out for the live action from the kitchen!


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