Cordial Recipe

Clean and chop

Rinse the berries and cherries thoroughly. Hull and quarter the strawberries if large. Halve any large cherries and remove any remaining pits. Place all fruit in a large nonreactive saucepan or heavy pot.

Add the lemon zest and 60 ml lemon juice to the fruit. If using a vanilla pod, split it lengthwise and scrape the seeds into the fruit, then add the pod. Add the cinnamon stick if using.

Macerate and simmer

Pour the 300 ml water over the fruit in the pot. Stir in half of the sugar (225 g) so it begins to dissolve. Let the mixture sit for 15–30 minutes to macerate and draw juices out of the fruit.

Place the pot over medium heat and bring to a gentle simmer. Stir occasionally, pressing fruit against the side of the pot with a wooden spoon to help release juices and break down solids. Simmer gently for 12–18 minutes until fruit is very soft and the liquid is richly colored.

Strain solids

Line a fine-mesh sieve with a double layer of cheesecloth (or use a jelly bag). Set over a large bowl. Pour the hot fruit mixture into the lined sieve and allow the juice to drain by gravity for 30–60 minutes. Gently press the solids with a spoon or spatula for more yield, but avoid forcing too much pulp to keep the cordial clear.

Measure the strained juice. If the yield is short of about 600 ml, you can stir in up to 60 ml extra water (adjust sugar later). Discard solids or reserve for compote or pancakes.

Prepare syrup

Pour the strained fruit juice back into a clean saucepan. Add the remaining 225 g sugar and the optional 60 ml corn syrup. Warm gently over low heat, stirring until the sugar fully dissolves. Do not boil vigorously — just maintain a low simmer for 6–8 minutes to thicken slightly and allow the vanilla/cinnamon flavors to meld.

Taste the syrup. Add the 15 ml fresh lemon juice, the pinch of kosher salt, and adjust sweetness with a little more sugar if needed (add 1–2 tbsp at a time). If you chose to fortify, remove from heat and stir in 120 ml neutral spirit. If not fortifying, omit or add a small amount (up to 30 ml) of lemon juice for acidity balance.

Cool and bottle

Let the cordial cool to warm (not boiling). Remove and discard the vanilla pod and cinnamon stick. Funnel the cordial into sterilized glass bottles or jars, leaving a little headspace. Wipe rims and seal tightly.

Label with date. For best flavor, age the cordial in a cool dark place for at least 1 week to let flavors meld. Refrigerate after opening. If fortified with spirit, the cordial will keep several months unopened; unfortified cordial will keep 2–4 weeks refrigerated.

Serve diluted to taste: typical ratio is 1 part cordial to 4–6 parts chilled water, soda water, or sparkling wine for cocktails. Use as a mixer in cocktails, drizzle over desserts, or fold into yogurt or ice cream.