Raspberry Cordial

Prep Time 20 minutes + 1 day maceration

Servings about 400ml


500g fresh raspberries

½ bunch lemon thyme, plus extra to garnish

1 cup caster sugar

1 tbsp apple cider vinegar

Sparkling water or champagne, to serve


Place raspberries, sugar, vinegar and thyme sprigs into a large bowl and squash with your hands to combine. Cover with cling film and place in the fridge for 24 hours to macerate, stirring halfway through to dissolve the sugar that has fallen to the bottom of the bowl.

Place muslin or chux into a fine sieve over a jug. Pour mixture in and gently twist the cloth closed. Squeeze out the raspberry syrup being careful not to push too hard to force fruit through. We only want the cordial.

Mix 1-2 tablespoons of cordial with mineral water, champagne or make as a base to a cocktail. Or it can be stored in a bottle in the fridge for a few weeks.


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