Raspberry and Blackberry Cordial

Raspberries and blackberries are ripe for picking now. Hopefully, it’ll still be warm enough to make a cordial to drink on the patio!

This recipe makes around 700ml.




  • 500g raspberries
  • 500g caster sugar
  • 3 tablespoons red wine vinegar

Preparation method

Put the raspberries in a pan with the sugar and vinegar. Mash over a low heat for 10 mins until smooth and syrupy.

Rub through a sieve into a clean pan.

To make sure you get all the pulp from the discarded seeds, tip them into a bowl of 300ml water then serve again.

Add the water to the pan, stir well and boil for 1 min.

Keep in the fridge until nice and cold, then enjoy in the garden on a sunny day.

If you wish to keep the cordial for later, pour into small sterilised bottles and seal. This will keep unopened for a few months.