This beautiful Raspberry and black pepper cordial was shot for the current issue of Homestyle Magazine. The recipe is by the ever talented Shaye from On My Hand and photography by me. Recipe below for all you cordial lovers. Greta x
And you can flip through the feature here: Cordial Flipogram
Raspberry & Black Pepper Cordial – Recipe By Shaye from On My Hand
500g of sugar
10 Black pepper corns
500g raspberries, fresh or frozen
2 tsp red wine vinegar
Place sugar, pepper and raspberries in a medium sized pot and bring to the boil, mashing and stirring to dissolve sugar. and release raspberry flavour. Cook on medium hear for 5 to 10 minutes until syrupy. Add vinegar and stir to combine.
Strain mixture through a sieve into a clean bowl, pushing raspberries through. Discard the seeds and the pepper corns.
Pour into a clean bottle or jar and keep in the fridge. Add 1.5 liters of water if you are serving to a crowd, or add to water to taste as and when you like it.