Raspberry & lemon verbena cordial

Raspberry & lemon verbena cordial

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
1 x 750 ml bottle
Photographer
Patricia Niven

MR: We have had a home-made cordial on the menu at Pope Joan since opening in 2010, changing it up with whatever seasonal herbs and fruits we have to hand. This raspberry and lemon verbena number is a highlight of summer for me and makes for a seriously refreshing spritzer when topped up with your choice of water. (While a little gin or vodka added in here truly is the bomb.)

Ingredients

Quantity Ingredient
200g raspberries, fresh or frozen
20 lemon verbena leaves
300g caster (superfine) sugar
juice of 2 lemons

To serve (per person)

Quantity Ingredient
3 tablespoons raspberry and lemon verbena cordial (see above)
ice cubes
400ml water (regular, sparkling, soda or tonic)

Method

  1. Put everything in a food processor and blitz to a purée. Transfer to a saucepan and bring to the boil, then remove from the heat and leave to cool.

    Once cool, sieve the cordial into a measuring cup, then pour it into a sterilised bottle and refrigerate until needed (it will keep for months).

    To serve, add 3 tablespoons of the cordial to a tall glass filled with ice cubes and top it up with your choice of water.
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