One of the things that a lot of Zimbabweans agree on is that Mazoe Orange Crush is one of the best things out of Zimbabwe. It is a cordial that has been in existence since 1930.
I disagree. Raspberry is better. I have loved it since I was a child probably because it was what my mother bought. It is cheaper than the orange crush. Makes sense though as the orange crush is made with actual fruit. I didn’t get to eat raspberries until I left Zimbabwe and after tasting them I am convinced that the raspberry cordial I grew up with has no raspberries in it. And I still love it.
I cannot find a similar product here and the little I brought from Zimbabwe is long gone. So I found out how to make it on my own. All you need are the raspberries, sugar and water.
- 2 cup water, filtered
- 1 cup granulated sugar
- 12 ounce fresh raspberries, rinsed
- In a small saucepan add water and sugar and cook on medium-high heat until sugar dissolves. Add raspberries and bring to a boil. Lower heat to simmer and remove any foam that forms over the raspberries. Simmer for 25 minutes.
- Remove from heat and strain syrup over a clean bowl. Discard fruit (most of the bright red color will be transferred to the syrup). Clean the saucepan or use another and place the red syrup back in the pan. Simmer for an additional 15 minutes. Cool and strain into clean jars. Keep in refrigerator for up to 1 week.
Recipe from The Foodie Affair