Blueberry Cordial Recipes

Steps:

• Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored.
• Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea.

Steps:

• In a large saucepan combine everything. Simmer over medium heat and stir with wooden spoon to dissolve the sugar. Mash the berries as they soften, with the spoon, or a potato masher. I tried an immersion blender which worked ok but the masher was the most effective.
• Once dissolved, let cool, then steep overnight in the refrigerator. This will get the max flavour from the berries.
• Next day, strain into a bottle (clean softdrink is perfect). I used a funnel with a wire mesh strainer over the top, and poured a little at a time. Squeeze the juice from the pulp through the strainer. Set pulp aside - delicious with icecream!
• To reconstitute to a delicious drink, try 1 part cordial to 5 or 6 parts water. This will depend on how sweet you like your drinks.
• KEEP IN REFRIGERATOR.
• It makes 1.75 litres which will creat about 12 litres of drink.

Steps:

• Rinse a heat-proof 2-quart jar with boiling water, drain it, and combine sugar, blueberries and vodka in it. Seal jar tightly and let cordial stand in a cool, dark place, shaking the jar occasionally, for two months.
• Strain the cordial through a very fine sieve, lined with a triple thickness of rinsed and squeezed cheesecloth, into a bowl and transfer it to a decanter. Serve the cordial as an after-dinner drink or with tonic over ice as a cocktail.

Steps:

• 1. Put unthawed raspberries in a saucepan. Add sugar. Cook over medium heat, stirring once in a while, for 20-25 minutes, until berries are thawed and sugar dissolved.
• 2. With potato masher, mash berries and syrup thoroughly. Pour berry mixture into a wire strainer, making sure to extract all the juice by using the back of a wooden spoon to push it through. Discard pulp.
• 3. Pour raspberry syrup into a pitcher. Squeeze lemons and strain juice. Add lemon juice to raspberry syrup. Boil water and add to raspberry syrup.
• 4. Cool raspberry cordial to room temperature, then cool in fridge. When completely cooled add to the vodka and refridgerate again. When cordial is ready to serve, stir well.

Steps:

• In a 2-quart jar dissolve sugar in vodka. Pour in blueberries and cover the jar.
• Store in cool, dark place for 2 months (refrigerator is okay). Occasionally shake gently. Strain and serve in cordial glasses, or if you prefer, over ice.

Steps:

• Put the raspberries in a pan with the sugar and vinegar. Mash over a low heat for 10 mins until smooth and syrupy. Rub through a sieve into a clean pan.
• Tip the seeds from the sieve into a bowl and stir in 300ml water, then sieve again to remove the last of the pulp from seeds. Pour the liquid into the pan with the sieved pulp, stir well and boil for 1 min. Pour into small sterilised bottles and seal. The cordial will keep unopened for a few months. Once opened, store in the fridge.