processing garden produce
raspberry vinegar cordial

Very refreshing drink that is easy to make and very refreshing.  A real favourite of our family.

Photo of Raspberry cordial bottles
500 and 250 ml bottles of
Raspberry Vinegar cordial.
  • 600 gm of raspberries
  • 2.2 Kg sugar
  • 2 litres of white vinegar

  1. Wash raspberries and drain.
  2. Place them in a pot, add vinegar and beat with an egg beater or blender (such as a Barmix) so that the berries are broken up but not completely pureed.
  3. Cover with a towel and let it sit for a day. 
    The exact time is not critical as the vinegar will preserve the mixture well.  It can in fact be left for three or four days.
  4. Strain the mixture through a muslin bag, squeezing it with your hands to extract as much of the liquid as possible.
    Unlike apple jelly the mixture will not go cloudy if squeezed.
  5. Bring to a boil then stir in the sugar.
  6. Boil for five minutes then pour into sterilised bottles and cap immediately.  If you have a Fowlers bottling unit then I suggest you process them using the Fowlers bottling method.

further notes
This recipe makes around three to three and a half litres of cordial.

The sugar level is not a hard and fast amount, add less or more depending on your preferred level of sweetness.

The recipe can also be applied to loganberries, in fact most of the batches I have made have been done with loganberries.  Because this drink is very popular in our family I have made it using bought berries on a number of occasions, which is very rare for me as I usually only use home grown produce.  I have also made it using frozen supermarket berries, which worked just fine. 

Even if you make it using bought berries you will find it saves you money when compared with quality cordials such as Bickfords.

Raspberry vinegar is also an ideal mixture to use as a Soda Stream syrup.