Raspberry Cordial Recipe

Raspberry Cordial

This raspberry cordial recipe is so simple, and so tasty, that you'll hardly believe it! It's a basic syrup with a little lemon juice added. The lemon really brings out the flavour of the raspberries.

This syrup is an essential ingredient of raspberry iced tea, but we also use it for topping icecream and also for flavouring cakes and frosting. It's utterly delicious in peach melba - vanilla icecream and skinned peaches with raspberry sauce poured over the top....

You can use frozen raspberries, or fresh ones, so you can enjoy raspberry cordial throughout the year. In fact, one of our better tasting batches this year was made with frozen raspberries from last year. 

If you use fresh raspberries, make sure they are properly ripe. They need to have the flavour fully developed.

Raspberry Cordial Recipe

Time: 20 minutes
Makes about 300ml

250g (1 cup) sugar 
250g (1 cup) raspberries
1 1/2 tbsps lemon juice
150ml (1/2 cup) water

  • Pre-heat the oven to 250F, gas mark 1/2.

  • First, you need to sterilize a jar or bottle. Wash the jar thoroughly in hot soapy water. Rinse it thoroughly in hot water and place it on a baking sheet while still wet.

  • Put it into the oven while you prepare the syrup.

  • Put the raspberries in a small pan with the sugar and the lemon juice.

  • Turn the heat on low and gently cook them. While they are heating up, mash the raspberries against the side of the pan with a spoon to remove as much juice as possible. 
Raspberry cordial
  • Stir often to make sure it doesn't catch on the bottom, and make sure the heat stays low.

  • After 10 minutes has gone by, all the sugar will have dissolved and most of the juice from the raspberries will have been infused into the syrup.

  • Remove from the heat and push the mixture through a seive to take out the seeds. 

  • Transfer the now smooth paste into a fresh pan.

  • Tip the seeds of the pulp back into the first pan. Stir in the water.

  • Hold the sieve above the pan with the smooth syrup in it and pour the water with the seeds through the sieve into the pan. This just helps to get the last bits of flavour from the seeds.

  • Now you can throw the seeds away. Or you can eat them - they taste fabulous on toast with butter.

  • Stir the water into the syrup and bring the mixture to the boil. Cook at a constantly rolling boil for just one minute, stirring constantly to prevent sticking.

  • Remove from the heat.

  • Remove the jar from the oven. Lift out the whole baking sheet without touching the glass.

  • Now you need to pour the syrup into the sterilised jar or bottle using a funnel. Put the lid onto the bottle firmly and leave it to go cold.

  • Label the jar and store in the pantry for up to a year. Once opened, keep in the refrigerator.

Use in any recipe where raspberry sauce is called for, or use it as a drink with fizzy water, as shown above. Delicious!