500g caster sugar
3 tbsp red wine vinegar
Put the raspberries in a pan with the sugar and vinegar.
Mash over a low heat for 10 mins until smooth and syrupy.
Rub through a sieve into a clean pan.
Tip the seeds from the sieve into a bowl and stir in 300ml water, then sieve again to remove the last of the pulp from seeds. P
our the liquid into the pan with the sieved pulp, stir well and boil for 1 min.
Pour into small sterilised bottles and seal.
The cordial will keep unopened for a few months. Once opened, store in the fridge.
Recipe adapted from: Good Food