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During our trip to the Sequim Lavender Festival last weekend we stumbled across the most beautiful u-pick berry farm. After having so much fun strawberry picking a couple of weeks ago we obviously couldn’t resist stopping. They had quite a few different berries on the farm, but we went straight for the raspberries.
Picking raspberries turned out to be much easier than the strawberries. Because the plants grow so tall, we didn’t have to crouch over as much and were able to pick from all different levels. They also come off the plant really easily. L, of course, did more eating than collecting, but we all had a blast and came home with a ton of fresh raspberries.
After eating a good amount of them on the way home, and making two different dishes, we still had quite a few raspberries leftover. Normally I would just freeze any extras to use at a later date, but I had just finished binge-watching Anne With An E on Netflix, and I was inspired to make Marilla’s raspberry cordial.
4 cups fresh raspberries
2 cups sugar
3 tbsp lemon juice
1.5 cups water
- In a saucepan, combine the raspberries, sugar, and lemon juice.
- Heat on low and mash raspberries until completely broken down, about 10 minutes.
- Pour mixture into a colander or muslin bag and press/squeeze into a clean pot. (I prefer to use a muslin bag because it catches all of the seeds and bits better, but a colander work too.)
- Add in the water, bring to a boil and stir for about one minute.
- Pour into a glass jug and store in the fridge.
- To serve, mix 1 part cordial with 4 parts sparkling water for a light summer drink. You can use hot water for a warm winter drink, or drizzle some of the cordial over ice cream for a sweet topping.
This recipe was adapted from Good Food Magazine.
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