Redcurrant and lavender cordial

The floral notes of this fruity mixture conjure up an English country garden at the peak of summer.


750g redcurrants
1 tbsp Bart lavender
400g granulated sugar


1. In a pan, heat the redcurrants and lavender with 210ml water. Simmer gently for 10-15 minutes until the redcurrants have broken down.

2. Line a colander with muslin and sit it over a large bowl. Pour in the strawberry mixture, then tie the corners of the muslin, remove the colander and suspend the muslin over the bowl. Leave the mixture to strain into the bowl overnight.

3. Pour the strained juice into a clean pan, stir in the sugar and heat gently until dissolved. Bring to the boil and bubble for a few minutes until slightly syrupy, skimming off any foam that rises to the surface. Transfer to sterilised bottles with a heatproof funnel and seal.

TIP: Take care not to bring the fruit syrup to the boil; redcurrants have such a high pectin level that the mixture will quickly turn to jelly.

Makes: about 800ml

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