Every summer my grandparents let me come visit. I never wanted to return home, I treasured every day with Grama and Grampa.
My grandparents lived in the lower mainland of British Columbia where the vegetation is always thick, lush and green. My grandmother had two freezers full of homemade freezing and baking. My grandmother was my craft queen; she crocheted bedspreads, sewed without patterns, quilted, knitted, crocheted, embroidered, she even knew how to do tatting. She was the ultimate homemaker; she never wasted anything not EVER.
Grama had raspberry canes in her garden and I would go and pick bowls of them, raspberries with rice krispies, or plain with milk and sugar was a typical breakfast. Grama made raspberry jam, raspberry pies, raspberry compote, and my childhood favorite raspberry cordial.
Since Grama had an immense amount of raspberries in her garden; she could make large batches of cordial and then can it. She would later mix the cordial half and half with water into a big pitcher. I could have all I wanted, yummmm.
As an adult I became violently allergic to artificial food colours, so everything I make is fairly natural. The girls are coming to visit so i planned ahead to make my Grama’s raspberry cordial. I have never made it for the girls ; I am excited to share it with them.
Here is my Grama’s recipe sized down to a one pitcher serving.
Make the cordial the day before you want to drink it.
- Two pints of raspberries
- Juice from one lemon
- 1 cup sugar
- 3 cups of water
- 10 ice cubes
- 1 can 7 up, or soda water
(you will need cheese cloth, or a thin wired strainer)
Rinse berries, place in large container, and add lemon juice; set aside.
Make sugar syrup by boiling the water and sugar in a pot, stirring occasionally, the syrup will be clear when hot. Once it boils remove from heat, while still steaming carefully pour over berries.
Leave the raspberry mixture to rest and cool to room temperature about two hours. Once cool place in fridge overnight (24 hours).
Pour the raspberry mixture through a thin wire strained lined with cheesecloth.
Grama always strained the berries to get more juice out, but said that made it cloudy. If you want the juice to be perfectly clear don’t push on the berries.
Take 10 ice cubes and 2 cups of the juice, blend until crushed. This creates the pretty pink layer.
Divide between four glasses. Slowly top up with 7-up and serve.
Tips and Lessons Learned:
- The left over berries can be eaten on top of cake or ice cream if you want, they still have lots of flavor.
- This makes a pretty adult drink, we tried it with both vodka, and rum.
- Slowly adding the 7-up prevents foaming and spillage.