Cordial, Raspberry
Ingredients
Directions
Macerate the fruit
Mix the tartaric acid with the water.
Pour the mixture over the raspberries and let it stand for 24 hours.
Strain and sweeten
Press the fruit and strain the juice through a muslin cloth.
For every pint of juice, add 1 pound 4 ounces of loaf sugar.
Bottle
Bottle the juice and seal the bottles.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raspberries
- Provide the main flavour, colour and aroma of the cordial.
- Loaf sugar
- Adds sweetness and body, balancing the sharpness of the acid.
- Tartaric acid
- Adds sharp, tart acidity that lifts the fruit flavour.
The step that matters
Adding sugar per pint of juice. Sugar is measured against the volume of juice, so the amount must match the juice actually strained. Too little leaves the cordial sharp and less stable, while too much makes it cloying and syrupy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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