1.5kg castor sugar
1 litre water
30g tartaric acid
30g citric acid
Strained juice of 7 lemons
Put the sugar and water in a saucepan over a low heat and stir to dissolve sugar. Add tartaric and citric acids and stir to completely dissolve. Mix in juice and pour into bottles. You can add more juice to taste.
I find that clear wine bottles make great cordial bottles.
I also saw some frozen raspberries on sale at the supermarket so made a few jars of jam:
4-5 cups raspberries, washed
3 cups sugar
Put the raspberries in a heavy saucepan and cook gently for 15 minutes, squashing down with a potato masher. Add sugar and bring to the boil. Simmer gently then put in a sugar thermometer. Continue to cook until it reaches 100 degrees, stirring regularly. Remove from the heat and put into sterilised jars. Keep it in the fridge.