Peach cordial is easily made and has a great flavour, diluted with water. This came about because we were busy making wine and Rebecca said, will you make me some cordials – she doesn’t drink.
So this is the first one that Diana tried. Others are under consideration, and whereas we do not have a lot of room for soft fruits, we do have a lot of hedges we can collect from.
Based loosely on Jamie Oliver’s recipe, this cordial needs to be boiled in order to stop the yeasts present on the fruit from fermenting the sugar.
1.2kg stoned ripe peaches
250g caster sugar, golden is best
1/2 tsp vanilla extract
Juice of a lemon
1. Chop the fruit roughly and whiz in the food processor until puréed, do this in batches for best
2. Put the purée in a pan with the rest of the ingredients and heat to a simmer.
3. Continue to simmer for 20 minutes.
4. Place a sterile cheesecloth in a strainer over a large clean bowl and pour the peach mixture
carefully into the cloth to strain.
5. Gather up the edges of the cloth and squeeze as much juice out into the bowl. This will be hot
at first so allow it strain naturally for 10 mins.
6. When you have as much as you can get, use a funnel to transfer into a sterile bottle.
7. Label and store in the fridge.
8. Serve diluted with ice cold fizzy water to taste.
Try this with other summer fruits like strawberries and raspberries. Only simmer these for 5
For gooseberry or black currant, add 500ml water to the simmering stage and simmer for 25
More or less sugar may be added to taste, but don’t reduce it too much as this I’ll alter the storing
quality of the cordial.