Lemon verbena and raspberry cordial

Makes 3 cups (750 ml/26 fl oz)

Working in the garden during the long, hot days of summer can be quite challenging. We often have a flask of this iced-tea cordial on hand for a sweet and refreshing boost when the sweat gets thick and the going gets tough. Raspberries pair well with lemon verbena, but they can be replaced with blueberries or strawberries if you like.

Use

3 cups (750 ml/26 fl oz) water

½ cup (175 g/6 oz) honey

20–30 lemon verbena leaves

10–15 mint leaves

Juice of 1 lemon

1 cup (125 g/4½ oz) whole fresh raspberries

Do

1	In a medium saucepan, bring the water and honey to the boil. Stir until the honey has dissolved. Remove the saucepan from the heat.
2	Add the lemon verbena, mint, lemon juice and raspberries. Mash the raspberries with the back of a fork. Cover the saucepan and steep for 15–20 minutes.
3	Strain the syrup through a fine-mesh strainer into a sterilised jar and set it aside to cool. Once cooled to room temperature, place the lid on the jar tightly and store the jar in the fridge for up to 2 weeks. Serve with ice-cold water.

By the way, use this method to make healthy cordials with any edible herb from the garden – it’s easy!