Quick raspberry cordial

Quick raspberry cordial

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • Easy
  • Dairy free


  • 400 g frozen raspberries, thawed
  • 240 g caster sugar

Cooking Instructions

Place the berries and caster sugar in a medium-sized saucepan over a low heat and stir until the sugar starts dissolving.

Once the sugar has dissolved, continue stirring but increase the heat until the mixture starts to boil.

Reduce the heat and continue stirring for a further 3–4 minutes, or until the mixture starts getting syrupy and begins to reduce. Do not overcook it. It should stay liquid and not turn into a sticky jam.

Remove from the heat and strain into a bowl. Decant the syrup (about 1 1⁄4 cups) into a small glass bottle. Discard the leftover seeds.

Cook's note: Serve with loads of ice, sparkling water and a few sprigs of mint. If you’re in the mood, you can add a splash of gin.

Sam Woulidge Recipe by: Sam Woulidge
View all recipes

Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

Social Media

Related Recipes