This summer, I opted to reread the Anne of Green Gables series, partly because it’s been a while and partly because my WIP takes place in this world. I wanted a chance to re-immerse myself with this story and these people. I then plan to rewatch the CBC mini series – which is how I was first introduced to Anne (by my grandmother).
Seemingly unrelated, I’ve been watching a friend of mine post on Instagram all these fun drinks that she’s been experimenting with – one more delicious-sounding/looking than the next. I’ve enjoyed living vicariously through her feed, and one day, as I was taking a reading break to flip through insta, an idea sparked:
I wanted to make some raspberry cordial (which, if you’ve read the first book of the series or seen the CBC miniseries, you know where this idea sparked) to perhaps drink in celebration of finishing the series. (Now, in this scene, Diana is supposed to be drinking raspberry cordial…but she is accidentally drinking currant wine…oops…)
I’m opting to make two types of raspberry cordial – one like what might have existed in the story (i.e. non-alcoholic); the other a bit boozy. The boozy version is a bit easier to make – but it takes time.
Using two one quart mason jars, I dropped a half cup of granulated sugar into the bottom of each, followed by a pint of fresh, rinsed raspberries in each, and then topped with vodka (you need a minimum of 80 proof for the alcohol to preserve the fruit – and remember that the taste of the vodka will affect the final product, so I recommend a good vodka – one that doesn’t taste like hairspray…looking at you, broke college-aged me). Store in a cool, dark place (mine are in my pantry), and give a bit of a shake once a week to help dislodge the sugar. Once the sugar has dissolved, you’re good to go – but, of course, the longer you let it sit, the strong the raspberry taste will be.
For the young Diana Barry-friendly cordial, you’ll want a pint of fresh raspberries, rinsed, as well as one and a half tablespoons of lemon juice (can be from a bottle or fresh squeezed), 3/4 cup granulated sugar, and three cups boiling water. Coat the raspberries in the lemon juice – make sure they get good and coated (whenever you work with lemon juice, you’ll want to use a bowl that is not reactive – avoid things like aluminum, cast iron, or copper – aim instead for glass or ceramic). Boil the water and sugar until the sugar dissolves. Once this happens, pour the sugar/water over the raspberries and allow it all to cool on the counter to room temp – then cover and place in the fridge for at least a day.
In both instances, once the mixture is ready, you’ll want to use a mesh sieve to strain the liquid. Then you’re ready to enjoy! (You can drink the boozy version straight – or mix with lemonade or tea.)
Week One Check In:
As noted above, the recipe says to shake gently… The sugar was pretty stuck on there. It’s already a really pretty bright, red color. 🙂
Week Two Check In:
About half the sugar still solid last week has dissolved. The color has remained about as red, though the majority of the berries are now white.
Week Three Check In (minus one day) – the recipe does recommend one month minimum to infuse, so I’ve got another eight days to go before it’s ‘officially’ ready:
All of the sugar has been dissolved. The color has remained consistent – but look at the sun shining through! 😀
Now to finish reading the series. 🙂