Raspberry, Rhubarb and Hibiscus Cordial
Photography by Aaron McLean.
Cordials are all the rage so make your own and hunt out lovely glass bottles to fill and give to family and friends.
INGREDIENTS
8 stalks red rhubarb
1 cup fresh or frozen raspberries
½ teaspoon whole black peppercorns
zest and juice 1 lemon
2 hibiscus tea bags
4 cups water
1¼ cups caster sugar
METHOD
Wash and trim the ends of the rhubarb and slice thinly.
Place all the ingredients except the sugar in a large saucepan and bring to the boil. Simmer for 20 minutes until the fruit has collapsed. Remove the tea bags.
In batches, push the fruit through a sieve, pressing down on the solids to extract all the juices.
Discard the solids. You should have about 2¾ cups of liquid at this point. Put the juice into a clean medium-sized saucepan and add the sugar. Bring to the boil, stirring to dissolve the sugar.
Cook at a slow boil for 20 minutes, stirring occasionally until reduced and syrupy and skimming off any scum from the surface.
Pour into sterilized bottles. Cool, seal and store in the fridge. Makes about 2 cups
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!