Raw raspberry cordial

How to make it

1. 1

   Infuse the berries

   Crush the berries and put them in a jar. Pour on the water and stir in the tartaric acid. Leave for 24 hours and strain through a jelly bag.

2. 2

   Sweeten the juice

   Measure the juice and add 1 kg finely ground icing sugar to every litre. Stir until the sugar has dissolved. Pour into bottles.

3. 3

   Cognac and sealing

   Remove whatever is fermenting at the top of the bottle before pouring in a little cognac. The bottles should not be corked, only tied over with parchment paper.

4. 4

   Note

   Note: raw cordial is not heat-treated and may ferment. Store it in a cool place and use it quickly, and throw it away if it smells or tastes of yeast.