Mulberry cordial
This cordial is unadorned – no vanilla or extras – because the flavour of the berries is just so delicious. It’s lovely with lots of ice and mineral water or served splashed into a flute of sparkling wine.
Ingrediënten
- 1 kg 2 lb 4 oz mulberries (or any other berry you fancy)
- 1 cup 220 g white (granulated) sugar, or to taste
Instructies
- Combine the mulberries and 100 ml (3½ fl oz) water in a large saucepan.
- Bring to the boil over medium heat, then reduce the heat to a simmer and cook for about 15–20 minutes or until the fruit is completely soft and collapsed.
- Line a sieve with a few layers of muslin and set it over a bowl.
- Tip the fruit into the sieve and leave it to drip away all day or overnight.
- (I suspend the fruit from an upturned stool, with the bowl sitting on the seat, as pictured.)
- Measure the mulberry juice and pour it into a saucepan.
- For every 1 cup (250 ml) juice, add about ½ cup (110 g) sugar, or to taste.
- Cook over medium heat, stirring, until the sugar has just dissolved.
- Pour the cordial into sterilised bottles and seal.
- It will keep for a couple of weeks in a cool, dark place or in the fridge for a little bit longer.
Notes / Tips / Wine Advice:
Use the left-over mulberry pulp for the filling in the Snacking cake – simply spread the mulberry pulp over the batter instead of the apples. Sprinkle a couple of handfuls of slivered almonds over the top before baking.
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