07/25/2014
ASG's Raspberry-Black Currant Cordial Syrup
2 cups raspberries.
2 cups black currants.
1 1/2 cups of baker's sugar (caster's sugar in the UK: it's a fineness between that of powdered and granulated sugar).
2 cups water.
1 lemon.
Liquify the berries together in a blender (or cook down, if you have the patience).
Add water and sugar. Cook on medium-low until just before it comes to a simmer.
Strain mixture into a second pot, also on medium-low. Add in (strained) juice squeezed from one lemon.
(Note: old-school sez to add zest and lemon into mix before you strain. That's probably great, too!)
Bring just to simmer (but not rolling boil: prevent foam from forming on top), stirring frequently. Let simmer for 10-12 minutes.
Pour into stoppered lemonade containers (sterilized, of course).
Should keep for the summer -- or longer than you (or your friends and family) are going to let it keep.
Drink recipe:
1 1/2 oz. Vodka (or White Rum)
4 oz. soda water
1 tablespoon of raspberry-black currant cordial
Pour into a highball filled 1/3 with ice. Garnish with sprig of mint.
Enjoy!
How to make Raspberry - Black Currant Cordial Syrup