Cordials

Red Currants and Oranges combine with a subtle hint of Rosemary to make a tangy, summery cordial.

• 8 cups fresh red currants
• 8 large springs of rosemary finely grated rind
• juice of 2 oranges
• granulated sugar

Strip the red currants from their stems, put them in a pan and mash lightly using a potato masher. Add the rosemary, orange rind and 1 1/4 cups water and brig just to the boil, then remove from the heat and leave to cool. Stir in the orange juice. Strain the fruit and juices through a jelly bag overnight until the mixture is dry. Put the juice in a pan adding 1 3/4 cups of sugar for every 2 1/2 cups syrup. Heat gently until the sugar has dissolved then bring to the boil and boil for 5 minutes or until syrupy. Pour into clean bottles and cover with stoppers. Store into refrigerator for up to 3 weeks. Serve with ice-cold water on your taste.