Pink Lemonade Cordial

With the humidity hitting 100º at the moment, this pretty, pink, citrus cordial is the perfect way to cool down – and the kids will love you for it too!

Pink Lemonade Cordial

Makes 500ml


  • 300g caster sugar
  • 2 lemons, sliced into rounds
  • 1 orange, segmented
  • 500g raspberries
  • 500ml cold water


Preheat the oven to 130°C.

Wash the bottles in hot, soapy water, rinse, and place into the oven to sterilise, at least 10 minutes. Put the bottle caps into a small bowl, and pour boiling water over to sterilise. Remove  the bottles from the oven and allow to cool slightly before adding the cooled syrup.

Place all of the ingredients into a large, heavy-based saucepan, and bring slowly to the boil, stirring until all of the sugar has dissolved. Boil for 5 minutes, and then leave to cool.

Once cool, strain the liquid through a sieve lined with muslin cloth, pressing down with the back of a large spoon to extract all of the juices.

Pour the syrup into the clean, cool bottles. Label and date each bottle, before storing in the fridge for up to 1 month.

To serve, pour a little into a glass, and top up with sparkling or still water, ice and mint.


Recipe extracted from In A Jam: Jams, Jellies, Curds and Cordials by Kirsten Day, Bateman Books. Photography by Todd Eyre