2 tbsp honey
3/4 tsp rose water
Thin, round lemon slices, to serve
Fresh, unsprayed rose petals, to serve
1 Put the raspberries, honey and water into a saucepan over a low heat, stirring so that the honey dissolves. Bring almost to the boil then drain through a fine sieve, discarding the pulp. Add the rosewater, cover and leave to cool completely.
2 When you’re ready to serve, put some ice into a glass and pour around 25ml of the cordial over it. Top up with the water or mixer of your choice and serve with thin rounds of lemon and rose petals to garnish.
Recipe courtesy of Interflora / Pip McCormac