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Raspberry cordial is a childhood favourite, we've brought it up a notch by adding some sparkling water for the little ones or champagne for the big kids! Recipe by: Justine Schofield
Place raspberries, sugar, vinegar and thyme sprigs into a large bowl and squash with your hands to combine. Cover with cling film and place in the fridge for 24 hours to macerate, stirring halfway through to dissolve the sugar that has fallen to the bottom of the bowl. Place a muslin or chux into a fine sieve over a jug. Pour mixture in and gently twist the cloth closed. Squeeze out the raspberry syrup being careful not to push too hard to force fruit through. We only want the cordial.
Mix 1-2 tablespoons of cordial with mineral water, champagne or make as a base to a cocktail. Or it can be stored in a bottle in the fridge for a few weeks.
2 x 250g punnets Driscoll's raspberries
½ bunch lemon thyme, plus extra to garnish
1 cup caster sugar
1 tablespoon apple cider vinegar
Sparkling water or champagne, to serve