Redcurrant and raspberry cordial

Simon Rimmer's fabulous redcurrant and raspberry cordial captures the taste of summer in every fruity glassful
By Simon Rimmer
Redcurrant and raspberry cordial
  • Rating:
  • Serves: 6
  • Cook Time: 2 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the sugar syrup

  • 450 g caster sugar
  • 600 ml water

For the cordial

  • 450 g redcurrants
  • 225 g raspberries
  • 225 g caster sugar
  • 200 ml cold water
  • 1 litres iced sparkling water, to serve


1. To make the sugar syrup, heat the sugar and water into a saucepan until the sugar has dissolved. Boil for 2 minutes, until slightly syrupy. Leave to cool.

2. For the cordial, remove and discard the stalks from the fruit, before crushing well with a wooden spoon.

3. Bring the water and half the sugar to a boil in a saucepan and add the fruit. Strain through a muslin cloth or fine sieve.

4. Stir in the remaining sugar syrup. Serve topped up with sparkling water and add plenty of ice.

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