Makes 1 litre. Pour 2 tbsp of cordial in the bottom of a glass, then top with sparkling wine, or sparkling water.

Ingredients

• 1 kg pitted stone fruit flesh – you can use peaches, apricots, nectarines or a combination of all. 
• 250g caster sugar
• 1 lime, juiced

Method

1. Blend the flesh of all of the stone fruit until you have a smooth puree. 
2. Transfer to a large saucepan and add the sugar and juice of 1 lime.
3. Bring to a simmer and let it blurble away over low heat for 20 minutes, stirring occasionally, until it has thickened.
4. Use a funnel to pour the cordial into sterilised jars, then seal and store in a cool place until ready to use. 

Recipe by Tori Haschka.