Raspberry-Lemon Cordial

Cordials fall into two categories: homemade or commercially produced liqueurs that we see during the period we’re looking at, or the English-style non-alcoholic fruit syrups that typically contain juice (such as Rose’s Lime Juice Cordial). I wanted to do something non-alcoholic for this month (and to roll into a very close-to-my-heart theme for August), so I am choosing to make a more English-style cordial with the unbeatable combination of raspberry and lemon.

INGREDIENTS

3 lemons
⅔ - ¾ cup white granulated sugar
Pinch of salt
⅔ - ¾  cup very warm water
¾ lb. (12 oz.) raspberries

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ABV LEVEL

Zest the lemons; set limes aside for juicing later. In a blender or food processor, combine zest with sugar and salt. Transfer sugar mixture to a saucepan, add warm water and raspberries and gently muddle. Simmer for 15-20 minutes. Take off heat and allow to cool. Fine strain the syrup so solids (reserve them–great for on yogurt or ice cream) are removed and set aside to cool. Meanwhile, juice lemons until you have 2-3 oz., straining out pulp. Add 2 oz. lemon juice to syrup and taste; if it needs more acid, add lemon juice by the ¼ oz. until desired tartness. (Cordials should have a nice tart-sweet balance!)

Keeps for 2-3 weeks in the fridge.