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500g raspberries

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

Vegetarian - Gluten Free and Low FODMAP Recipe - Raspberry cordial
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