Berry Cordial

On Saturday we went picking berries at the Longford berry farm. I love being able to pick mixed berries and they are all the same price - easy.

We picked Silvan berries, boysenberries and red currants.

The sun was hot and had made the berries swell and shiny and warm. Some so ripe that it was inevitable that hands became stained with juice.

All the way home I couldn't stop inhaling the heady sweet fragrance from my fingers. Many have tried to copy the perfume but the closest I could describe it to was a scratch-n-sniff T-shirt that I owned in 1975.

Bliss!

I mashed the berries using the recipe;

1lb fruit, 1/2lb sugar and 1/2 pint of water.

This is boiled for 15 minutes stirring regularly...if only because you are mesmerised by the gorgeous colour and aroma.

I couldn't bring myself to strain the cordial. I bottled it pulp and all.

NOTE: making this recipe with 3lbs of fruit yielded exactly 5 pint bottles.

I then sterilized them in the Fowlers' pot.

After placing the bottles in the pot with the stoppers half covering the tops, not sealed, water is poured in till it reaches the taper point of the bottle.

The temperature is brought up to 90C slowly and then held at 90C for 45mins. 10 mins before the end of the sterilization, fit the stoppers and clamp the seals.

Allow to cool and wipe the bottle clean before storing away in the cupboard for a cold wintry day.

This cordial is for mixing with water or champagne or vodka.

It is also a beautiful topping for desserts and ice cream.

Simple food, locally grown, without chemicals or pesticides, from the farm straight to my cupboard.