Exact quantities, then the method.
A jug of berry cordial topped up with sparkling water beats any shop-bought squash hands down, and this one is half-tea, half-fruit. A strong brew of berry tea gives it depth, while a handful of fresh raspberries and blueberries simmered in adds real fruit colour and flavour. Strained through muslin, it bottles up clear and keeps in the fridge for a fortnight, ready to dilute whenever you fancy a long, fruity drink.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Berry Tea Cordial recipe. Canonical: https://teas.co.uk/recipes/cocktails/berry-tea-cordial/
You'll need
- 4 tea bags of Lipton Berry Bliss
- 500ml freshly drawn water at 100C, just off the boil
- 200g caster sugar
- 150g fresh mixed berries (raspberries and blueberries)
- 30ml fresh lemon juice
- 1 medium saucepan
- 1 fine sieve and 1 muslin square for straining
- 1 sterilised 500ml glass bottle with cap
- 1 saucer for covering the steep
Method
- Steep the 4 tea bags in 500ml just-boiled water for seven minutes under a saucer, then lift them out and press gently.
- Tip the brew into a saucepan with the sugar, fresh berries and lemon juice.
- Simmer gently for ten minutes, stirring to dissolve the sugar and break down the berries.
- Strain through a fine sieve lined with muslin into a jug, pressing the berries to get all the juice.
- Pour into a sterilised bottle, seal, and keep in the fridge for up to two weeks.
- To serve, mix one part cordial to four parts cold still or sparkling water over ice.
- Tip: freeze the cordial in an ice-cube tray, then drop the cubes into plain water for a slow-release fruity drink.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Lipton Berry Bliss, 20 Tea Bags 42g
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