Summer berry cordial
A cordial, in the British sense, is a concentrated fruit syrup that you dilute to taste with still or sparkling water — not to be confused with the American cordial, which is a sweet liqueur. This one captures the height of summer in a bottle: a deep ruby concentrate of cherries and mixed berries, sharpened with lemon and just sweet enough to balance the fruit. Stir a splash into a glass of cold sparkling water for an instant summer drink, or over ice with a mint sprig for something a little more grown-up. It keeps for weeks in the refrigerator — longer still in the freezer — and works just as well with frozen fruit as with fresh, so you can make it at any time of year.
Ingredients
Blackcurrants and redcurrants are less common in US markets than in Europe, you will most often find them frozen, or at farmers' markets and specialty stores in season. If you can't get them, the cordial works well with any tart summer fruit; a mix that leans on raspberries, blackberries, and a handful of cranberries or sour cherries gives a similar sweet-sharp balance.
Instructions
If using frozen fruit, there is no need to thaw it first — it can go straight into the pan, and any liquid released as it thaws is flavor you want to keep.
Put all the fruit, the sugar, the lemon juice, and the water into a large saucepan. Set over medium heat.
Bring to a boil, stirring, until the sugar has completely dissolved.
Reduce the heat and simmer gently for 30 minutes, stirring occasionally and crushing the fruit against the side of the pan a few times with the back of a spoon to help it release its juice. The mixture will be dark, soft, and pulpy.
Remove from the heat and let cool for 15 to 20 minutes.
Set a fine-mesh sieve over a large bowl and pour the fruit mixture into it. Let it drip through, then press gently on the solids with the back of a spoon to extract as much juice as possible. For a clearer cordial, line the sieve with cheesecloth (muslin) and let it drip without pressing — this takes longer but gives a cleaner result.
If using citric acid for longer keeping, stir it into the strained cordial while still warm (1/4 teaspoon per 2 cups).
Pour the cooled cordial into clean bottles or jars and refrigerate. To serve, dilute to taste — roughly one part cordial to four or five parts still or sparkling water is a good starting point.
Notes
Don't discard the pulp. The strained fruit solids still have plenty of flavor. Stir a spoonful into yogurt or porridge, or fold it through a fruit fool or crumble filling.
Sterilize your bottles for longer keeping. Wash bottles and lids in hot soapy water, rinse, then dry in a low oven (about 285°F) for 10 minutes, or run them through a dishwasher cycle. Fill while still warm.
How long it keeps. In the refrigerator, the cordial keeps for about 2 to 3 weeks. Adding citric acid extends this to around a month and helps preserve the bright color. For longer storage, freeze it.
Freeze it in useful portions. Pour into small bottles or even ice cube trays, leaving room at the top for the liquid to expand as it freezes. Frozen cordial cubes are perfect for dropping straight into a glass of sparkling water. Frozen cordial keeps for several months.
Adjust the sweetness carefully. The sugar does more than sweeten — it helps preserve the cordial. If you reduce it, try to keep at least three-quarters of the amount given, and use the cordial sooner.
Taste as you dilute. The right strength is a matter of preference and depends on how tart your fruit was. Start weak and add more cordial.
Variations
Whatever's in season. Blackberries, strawberries, blueberries, and pitted plums all work well. Aim for about 2 pounds of fruit in total, and include something tart to keep it from being cloying.
Herb infusions. Add a few sprigs of mint, a couple of basil leaves, or a stalk of lemon verbena to the pan for the last 10 minutes of simmering, then strain them out with the fruit.
A little spice. A cinnamon stick, a couple of cloves, or a few thin slices of fresh ginger simmered with the fruit give a warmer, more complex cordial.
Citrus twist. A few strips of orange or lemon zest added to the simmer brighten the finished cordial.
Make it a cocktail. A splash of this cordial lengthens beautifully with sparkling wine, or with gin or vodka and soda. It also makes a striking non-alcoholic spritz with sparkling water, ice, and a squeeze of lime.
Source
Adapted from a traditional British summer berry cordial.