Makes 2¾ pints (425ml).
1½ lb (700g) loganberries
12oz (350g) caster sugar
Juice of 1 lemon
1¾ pints (1litre) water
Put the fruit, sugar and water into a stainless steel saucepan over a medium heat. Bring to the boil and simmer for 5-6 minutes or until the loganberries soften and disintegrate.
Remove from the heat, add the freshly squeezed lemon juice. Cool.
Pour through a nylon sieve. Rub the pulp through and discard the pips. Pour into sterilised bottles. Seal and store in the fridge.
Dilute with water, sparkling water, champagne or prosecco at a ratio of 4 cordial to 6 water.
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