Rachel Lambert: forager, author, guide

Rich Blackberry Cordial Recipe

Bottle of blackberry syrup tied with string and fresh blackberries

This blackberry cordial is divine, with a deep flavour. Use for hot or cold drinks, drizzled over hot porridge, over chocolate cake, over baked cheesecake, or mix with whiskey. I'll be sharing these recipes later on.

Glass bottle filled with dark blackberry syrup

The secret is in letting the blackberry juices release and not adding any additional water. That way you are left with a rich blackberry cordial...

Makes 325 ml


  • 500 g blackberries
  • 1 tbsp water
  • 140 g brown sugar

Place the fruits in a medium saucepan with the water and mash a little over a low to medium heat. Bring to the boil and simmer for 10 minutes.

Straining blackberry syrup through a jelly bag

Strain through a jelly bag or muslin cloth (I have a faithful square of nylon net-curtain that works wonders). Leave to drip through, squeezing out the last drops out, careful not to break the fabric (that’s why nylon works wonders!).

Put the pulp aside as this can be used for Blackberry Seeded and Buckwheat Crackers. Place the liquid back in the pan and add the sugar. Stir over a medium heat until the sugar has dissolved then store in a sterilised bottle. To use the cordial as a drink, dilute 1 to 5 parts.

Blackberries are one of the fruits that I teach on my late summer and autumn foraging courses. You can also read more of my recipes about blackberries on my blog search.

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