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Petel
Petel (פטל): homemade raspberry cordial for mixing with cold water
A jug of petel on the table means summer in Israel: generations of kids have grown up drinking the bright red raspberry cordial in kindergarten, at kibbutz pools and at Shabbat lunches. The bottled kind is mostly colouring and flavouring; this homemade version simmers real raspberries with sugar and lemon into a fruity, tangy syrup you dilute with cold still or sparkling water. It keeps in the fridge for two weeks, or freezes in ice-cube trays. The common mistake is pressing the fruit hard through the sieve, which makes the syrup cloudy and pippy. Chef's tip: dilute one part syrup to five or six parts water, then adjust; it is meant to be light, not sticky.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 1 ⅛ lb raspberriesfresh or frozen
- 10 ½ oz granulated sugar
- 1 ¼ cups water
- 3 tbsp lemon juice
- 1.5 litres cold still or sparkling waterto dilute
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Method
0/5 doneStep 1: Put 1 ⅛ lb raspberries, 10 ½ oz granulated sugar and 1 ¼ cups water in a pan and bring slowly to the boil over a medium heat, stirring until the sugar dissolves.
8 minStep 2: Simmer gently for 10 minutes, until the berries have collapsed and the liquid is deep red.
10 minStep 3: Pour through a fine sieve lined with muslin into a jug and let it drip for 10 minutes, pressing only lightly.
10 minStep 4: Stir in 3 tbsp lemon juice, cool and bottle in a clean jar. Keep in the fridge for up to 2 weeks.
Step 5: To serve, mix about 50 ml syrup with 250 ml of 1.5 litres cold still or sparkling water per glass, adding ice.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 0 g
- Carbs
- 28 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does petel take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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