Cherry cordial

Cherry cordial

By
From
My Favourite Ingredients
Makes
1 litre
Photographer
Jason Lowe

I love making cordials, as they are celebratory in feel and look beautiful served in jugs on the table for everyone to share. You can adapt this simple recipe to almost any seasonal fruit, including quince, gooseberries, blackcurrants, raspberries and blackberries.

Ingredients

Quantity Ingredient
1kg ripe, sweet cherries
320g caster sugar
1 unwaxed lemon, pared zest
1 litre water
1 tablespoon rose syrup

To serve

Quantity Ingredient
still or sparkling water
crushed ice

Method

  1. Wash the cherries and pat dry, then remove the stems. Tip the fruit into a medium heavy-based pan and add the sugar, lemon zest and water. Bring to the boil over a medium heat, then turn the heat down and simmer gently for 15 minutes or until the cherries are tender and have bled their colour into the water. Remove from the heat and allow to cool slightly.
  2. Strain through a fine chinois into a bowl, pressing down on the fruit with the back of a ladle to extract as much juice as possible. Let the strained syrup cool completely, then add the rose syrup and stir well to combine. Pour into a sterilised bottle or jar and store in the fridge for up to a week.
  3. To serve, dilute the cordial with still or fizzy water, as you prefer, and serve with lots of crushed ice on a hot day.
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