Swedish summer cordial

Swedish summer cordial

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This is an old-style raspberry cordial, full of summer flavour. The raspberries aren’t cooked, which means you should only use nice, fresh berries. This method also shortens the cordial’s shelf life, so store it in the fridge for up to 1 month or freeze it right away to save for a wintry day.

Ingredients

Quantity Ingredient
1.5 litres water
2kg raspberries
2 tablespoons citric acid mixed with 100 ml boiling water
850g caster sugar

Method

  1. Bring the water to the boil and let cool. In the meantime, rinse and pick over the raspberries. Mash the berries by hand in a large bowl or jug, preferably using a potato masher – a blender or a food processor will make the raspberries far too mushy.
  2. Pour the pre-boiled cold water over the berries. Dissolve the citric acid in 100 ml boiling water and stir it into the cordial. Cover with plastic wrap and chill for 24 hours, stirring now and again.
  3. Strain the cordial through a muslin-lined colander into a bowl. Next, stir in a little bit of sugar at a time and keep stirring until the sugar dissolves. Skim the cordial (if needed) and pour it into sterilised glass bottles, filling all the way to the top. Close with a lid or cork, or freeze the raspberry cordial in plastic freeze-proof containers.

Note

  • To serve, dilute a small amount of the cordial with cold water – about a fifth of a glass of cordial to four-fifths cold water, or to taste.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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