Bramble and Vanilla Cordial

The blackberries have only just flowered here in Scotland, little berries are starting to form but I certainly haven't seen any fully ripened berries in the hedgerow yet.  However, I always freeze some berries and my freezer harvest is perfect for making this delicious fruity cordial which is delicious served with water, sparkling water or including in alcoholic cocktails.  It's also really easy to make and much less expensive than the high end fruit cordials that I often buy.

Bramble and Vanilla Cordial
makes just over a litre

1kg blackberries
1.5l cold water
500g sugar
1 vanilla pod

1. Rinse the blackberries in a colander, then place in a large pan (I use my pressure cooker, without the lid) with the water.  
2. Bring to the boil and boil for 10 minutes.
3. Use a jelly bag, muslin or a clean tea towel and strain the fruit over a clean bowl.  Do not squeeze the bag as it will make the cordial cloudy.
4. While the juice is straining, sterilise your bottles.  Either rinse thoroughly in cold water then place in a low oven for 30 minutes, or use a proprietary sterilising solution and follow the instructions.
5. Return the juice to the cleaned pan and add the sugar and the vanilla pod, unopened as you don't want the seeds in the cordial, heat gently stirring until the sugar has dissolved, then bring to the boil. Skim off any froth on the top and simmer vigorously for 10 minutes. 
6. Remove the vanilla pod, rinse and dry for future use, and pour the cordial into sterilised bottles.
7. The cordial will keep for up to three months.

What I really like about this cordial, is that there is still a little sharpness from the blackberries and the vanilla just tempers it, without the cordial needing to be further sweetened.




If you are looking for more blackberry recipes or would like to share your own recipes, then join me and Karen from Lavender and Lovage for:

You don't have to be British to join in and you can use fresh, frozen, canned or any other kind of blackberries that you can get your hands on. It's very simple, here is what to do:

Labels: blackberries, Bramble, cordial, drinks, foraging, soft drinks, The Great British Blackberry Recipe Round Up. bramble, Vanilla

posted by Janice @ 20:50 20 Comments

Rhubarb, Rose and Elderflower Jellies and a Giveaway

I did warn you that rhubarb was going to feature quite frequently on the blog as 'tis the season! These jellies were inspired by the fabulous natural cordials and presses produced by Belvoir Fruit Farms a family run company based in Lincolnshire.

Most of us have had a little glimpse of summer, at the weekend, when I took this photograph, although there was a cool breeze blowing, the sky was blue and it wasn't raining!  I know that further south it has been much warmer and summer drinks are definitely on the menu.  I've tried all four of these drinks and must declare them totally delicious.  They are not too sweet, very fruity and the presse is not too fizzy and very refreshing.  The Cranberry and Raspberry (lurking at the back) was probably my favourite, but they are all very good.

I was inspired by the Elderflower and Rose Presse to make the jellies as I know that elderflower goes well with rhubarb and the pale pink rose colour complements the colour of the young poached rhubarb.

Rhubarb, Elderflower and Rose Jellies (makes 6)

6 stems of young rhubarb cut into even pieces
2 tbsp granulated sugar
500ml Belvoir Fruit Farms Elderflower and Rose Presse
4 sheets Gelatine (Supercook)

1. Heat the oven to 170C
2. Place the rhubarb into an ovenproof dish, add 50ml Elderflower and Rose Presse and 2 tbsp sugar.
3. Cook in the oven for 10-15 minutes until the rhubarb is just tender (check regularly)
4. Soak the sheets of gelatine in cold water as per the packet instructions.
5. Remove the rhubarb from the oven and drain the juices into a measuring jug, squeeze the water from the gelatine sheets and add to the hot liquid, the gelatine should melt into the liquid immediately.
6. Top up the liquid to 500ml with the Elderflower and Rose Presse.
7. Place a few pieces of rhubarb in each of the glasses and fill with the jelly mixture.
8. Chill in the fridge until set, this quantity of gelatine gives a fairly soft set, you can use more if you like a firmer jelly.

Printable Recipe


Belvoir have recently launched a range of five new products all with an English garden theme and I have five gift sets to give away comprising a Sophie Conran gardener’s journal and matching enamel mug plus 4 bottles of Belvoir products.

Gardeners Journal

Sophie Conran

Enamel Mug

To enter the giveaway, follow the instructions on the Rafflecopter Widget below:

a Rafflecopter giveaway

Labels: Belvoir, Blueberry and Blackcurrant, cherry, cordial, drinks, Elderflower and Rose, Fruit, jelly, presse Cranberry and Raspberry, rhubarb, Sophie Conran

posted by Janice @ 20:25 31 Comments