There are so many great reasons to use your garden produce to make refreshing summer cordials. First it’s a lovely way to use up fruit when you have a surplus. My raspberries always create a summer glut when the freezer is full, and though jam is a great alternative, a rrefreshing raspberry cordial makes a wonderful winter drink, or add a drop or two to a gin and tonic and it will send your tastebuds into orbit.
Cordials cost a lot to buy in the shops, so making your own saves you money. If you can save attractive bottles and use them to contain your creations, then you’ve made a very presentable gift, perfect for a summer lunch party.
The most obvious contender for a flowery cordial are elderflowers. These foamy blossoms are rich in fragrance that can be captured and bottled for later use. But you can also use rose petals, lavender or even lilac when in bloom. Pick them during a dry spell so that the rain hasn’t washed away their essence and follow the simple recipe below. There’s a full article on making elderflower cordial here.
Pretty much any fruit can be used to make a summer cordial but be choosy and consider the colour of the fruit as well as its flavour and fragrance. An apple cordial might taste nice, but it’s likely to be beige or brown and not very attractive. Instead use fruit like raspberries, strawberries, elderberries (must be cooked), blackcurrants and even rhubarb, though it’s really a vegetable. You can also make cocktails of a mixture if you don’t have enough of one type.
Leaves and shoots
Don’t forget your herbs. Making a herby cordial is a FANTASTIC way to preserve the flavour and jazz up summer cocktails. Perfect for alchoholic and non-alcoholic beverages! Lemon verbena is particularly good, but so is rosemary. Experiment but do consider the power of plants and ensure there are no medical contraindications to what you are making, taking and sharing! There is more information on making herb cordials here.
The simplest cordial is really a sugar syrup. You don’t need complicated ingredients, just bunches of your botanical, some sugar and some water. As a rough guide use 1:1 parts of sugar to water.
One cup of water
One cup of sugar
3-4 tablespoons of flower, leaf or fruit
- In a large pan, make a syrup by mixing the sugar with the water and heat it until the sugar has dissolved completely. Allow to cool.
- Shake the flowers or leaves very gently to allow any insects to depart. Do NOT wash them. If it’s leaves chop them up. Add to the cooled syrup and allow to steep for up to two days.
- Strain to leave the fragrant syrup. Reheat the syrup to boiling point but don’t allow to boil. Pour carefully into sterilised bottles and seal while hot. Allow to cool and store in a cool dark place.