Summer Cordial Recipe

Summer cordial. That chilled, not-too-sweet, fruity thing you pour over ice and pretend everything’s fine. It’s bright and tart and smells like someone bottled a picnic. I make this one when the raspberries are cheap and the lemons are starting to shrivel in the fruit bowl. It’s only 3 ingredients, and yeah — it works with strawberries or blackcurrants or whatever needs using up. Quick win, honestly. Easy, cheap, kinda therapeutic.

Ingredients Needed

For the Cordial Base:

• 600g raspberries
• 2 lemons
• 250g golden caster sugar

How To Make Summer Cordial

1. Simmer the Fruit: Throw your raspberries in a saucepan with 300ml water. Use a speed peeler — or a knife if you’re like me and keep losing peelers — to zest both lemons right into the pan. Let it simmer gently for 10–15 mins. Stir every so often. Don’t let it boil or it gets weirdly bitter.
2. Strain That Goodness: Take it off the heat. Line a sieve with muslin (or clean tea towel, been there) over a bowl and strain it. Don’t press too hard or you’ll get cloudy cordial. But also… don’t waste it. Find the line.
3. Sweeten the Syrup: Pour the clear-ish juice back into the pan. Add the sugar and squeeze in both lemons. Stir on low until the sugar’s all melted in. No rushing — you’ll know when it’s ready. It should look syrupy but not thick like jam.
4. Bottle It Up: Use a funnel if you don’t trust your aim. Pour it into a clean bottle or jar. Let it cool before sticking the lid on. Keep it in the fridge and drink it with water, fizzy stuff, or a splash of Prosecco if it’s that kind of afternoon.

Why I Love This Recipe

I first made this after a heatwave knocked out all my energy and all I wanted was cold drinks that didn’t taste like tap water. This cordial’s tart and fresh and way fancier than it should be. Plus, it’s a good excuse to use up berries before they go mushy in the back of the fridge. That little lemon-zest kick? Game changer.

Recipe Tips

• If it starts boiling — take it off immediately. Boiling ruins the vibe.
• Use strawberries, blueberries, even frozen berries work. Just simmer gently.
• Lemon juice balances the sugar — taste and adjust if it feels off.
• Don’t chuck the leftover pulp! Freeze it in ice cube trays for smoothies.
• Use glass bottles. It’ll stain plastic and taste weird after a few days.
• Want it super clear? Don’t press the pulp when straining. Just let it drip.
• Mix with soda, tonic, cava — even hot water when it’s cold out. Kinda nice.

How To Store Summer Cordial

• At Room Temperature: Nope. Needs the fridge.
• In the Fridge: Lasts 2–3 weeks in a sealed jar or bottle. Shake it up before using.
• In the Freezer: Pour into ice cube trays. Once frozen, pop ‘em into a freezer bag. Use in drinks or fizzy water.
• Reheating: Nope, don’t. Just use cold.

Nutrition Facts (per 50ml serving)

• Calories: ~70 kcal
• Carbs: 18g
• Protein: 0.3g
• Fat: 0.1g
• Sugar: 16g
• Fibre: 1g
• Sodium: trace

Let’s Answer a Few Questions!

• Q: Can I make this with frozen berries?
  A: Yes. Just don’t thaw them first — throw ‘em straight into the pot. Works great.
• Q: Can I skip the lemon?
  A: Nah. You need it for brightness and balance. Otherwise it’s just sweet mush.
• Q: Does it work with stevia or sweeteners?
  A: You can, but it won’t have the same body or preserve as well. Sugar helps the syrup last.