Raspberry, lime and rose cordial
Makes: Around 500ml cordial, to dilute
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend.
Raspberry, lime and rose cordial
Makes: Around 500ml cordial, to dilute
Prep time: 20 minsTotal time: 
See more recipes
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 2 x 225g packs raspberries
- 200g caster sugar
- 200ml freshly squeezed lime juice (6-7 limes)
- 1 tsp rose water (we used Nielsen-Massey)
To serve
- chilled sparkling or still water
- lime wedges
Step by step
Get ahead
If stored in sterilised bottles in the fridge, the cordial will last for up to 2 weeks.
- Put the raspberries in a large pan with the sugar, lime juice and 300ml water. Slowly bring to simmering point, stirring from time to time, then gently simmer for 10 minutes, uncovered, until the fruit collapses (squash any stubborn berries against the pan with a wooden spoon) and the sugar dissolves.
- Strain through a sieve over a bowl, pressing the juice through with the back of a spoon. Discard the raspberry seeds left in the sieve. Stir the rose water into the cordial, if using, then cover and leave to cool – this will take a couple of hours.
-
Transfer the cold cordial to sterilised bottles; store in the fridge.TipFor raspberry fizz, add a dash of cordial to each glass, top up with chilled Prosecco or Cava, then add a few raspberries and a curl of lime zest to finish.
- To serve, give the cordial a shake; dilute one part cordial to three parts chilled sparkling or still water with plenty of ice, slices of lime and extra raspberries
