White Peach Cordial

Win friends – make bellinis! This recipe makes a thick cordial, a perfect base for the cocktail (just add prosecco!), or top up with soda water for a summer refresher.


  • 1 kg white peaches
  • 2 vanilla pods
  • 250 g golden caster sugar
  • 1 lemon


  1. Halve and destone the peaches. Halve the vanilla pods lengthways and scrape out the seeds.
  2. In batches, place the peaches in a food processor or blender, skin included, and blitz to a purée.
  3. Spoon the peach purée into a pan and stir in the sugar, lemon juice and vanilla seeds.
  4. Bring to a simmer over a low heat and let it bubble away for 20 minutes, or until thickened.
  5. Using a funnel, carefully pour the warm cordial into sterilised bottles or jars, then seal and store in a cool place until ready to use.

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