RASPBERRY AND THYME CORDIAL

This recipe is excerpted from Anderson and Vanveller’s new book, Feast: Recipes and Stories from a Canadian Road Trip (Appetite by Random House, $35).

1. Add the berries, sugar and thyme to a medium pot. Cook over medium heat for about 10 minutes or until the sugar is dissolved and the mixture is saucy.

2. Remove the sprigs of thyme and discard. If you have a food mill, press the raspberry mixture through it to remove the seeds. Mix the resulting raspberry juice with the boiling water and the lemon juice.

3. Let cool, stirring occasionally, and strain through cheesecloth to remove any remaining seeds. Alternatively use a blender to blend the hot raspberry mixture directly with the hot water and lemon juice, then strain through cheesecloth. Let the cordial cool and refrigerate (for up to 5 days) until you’re ready to serve.

4. This is lovely poured over ice on its own, with sparkling water, or with a splash of vodka or gin.

Serves 4.

3 cups (750 mL) fresh or frozen raspberries

½ cup (125 mL) white sugar

3 to 4 sprigs fresh thyme

2 ½ cups (625 mL) boiling water

3 Tbsp (45 mL) freshly squeezed lemon juice

Sparkling water, vodka or gin (optional)