Rosehip & cranberry summer cordial
MAKES 1.4 LITRES PREP + COOK TIME 20 MINS
12 rosehip tea bags
1 cup (130g) dried cranberries
2 ½ cups (550g) caster sugar
3 sprigs rosemary, plus extra to attach to glass bottles
1.5 litres cranberry juice Finely grated rind and juice of
1 large lemon
1 Place all ingredients in a medium saucepan over high heat. Bring to the boil. Cook, stirring occasionally, for 10 minutes or until reduced slightly. Remove from heat; cover and steep overnight.
2 Strain cordial into a saucepan. Discard lemon zest and tea bags; reserve cranberries.
3 Bring cordial to the boil over high heat. Add strained cranberries to sterilised bottles, then carefully add cordial. Secure with a lid and stand to cool. Not suitable to freeze or microwave. To serve: Combine
