Raspberry, Rhubarb and Hibiscus Cordial
Photography Aaron McLean.
Cordials are all the rage so make your own and hunt out lovely glass bottles to fill and give to family and friends.
INGREDIENTS
8 stalks red rhubarb
1 cup fresh or frozen raspberries
½ teaspoon whole black peppercorns
zest and juice 1 lemon
2 hibiscus tea bags
4 cups water
1¼ cups caster sugar
METHOD
Wash and trim the ends of the rhubarb and slice thinly.
Place all the ingredients except the sugar in a large saucepan and bring to the boil. Simmer for 20 minutes until the fruit has collapsed. Remove the tea bags.
In batches, push the fruit through a sieve, pressing down on the solids to extract all the juices.
Discard the solids. You should have about 2¾ cups of liquid at this point. Put the juice into a clean medium-sized saucepan and add the sugar. Bring to the boil, stirring to dissolve the sugar.
Cook at a slow boil for 20 minutes, stirring occasionally until reduced and syrupy and skimming off any scum from the surface.
Pour into sterilized bottles. Cool, seal and store in the fridge. Makes about 2 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.