How to Make Honey Fermented Berry Cordial

Honey Fermented Berry Cordial

Gluten Free  |  Dairy Free  |  Nut Free 

Honey Fermented Berry Cordial is a delicious alternative to shop-bought cordial, is easy to make, and is full of gut-friendly good bacteria.  The inspiration for this recipe came from Fermentation (River Cottage Handbook No.18) by Rachel de Thample – Honey Fermented ‘Bena.


This recipe makes between 1 and 1.5 litres of Cordial (so just halve or double all the ingredients if you prefer to make less or more)

  • 500 g berries (fresh or frozen).  Try raspberries, mulberries, blackberries, strawberries, blackcurrants, or a mixture of any berries you have in abundance.
  • 1 kg Raw Honey


  • 2 litre glass jar with a lid.  Alternatively, I like to use a Pickle Pipe instead of a solid lid.
  • Fine-meshed sieve lined with cheesecloth
  • 1.5 litre glass bottle for storage (or 2 smaller bottles)


    1. Mix the honey and berries together in a 2-litre glass jar.

    2. Cover the jar with a solid lid or a pickle pipe.

    3. Leave the jar on a bench for 1 to 2 weeks out of direct sun.  Make sure it’s somewhere you can see so you won’t forget it.

    4. Stir every day, or whenever you walk past, to help fermentation. This oxygenates the cordial, keeping the friendly microbes active.

    5. The fruit will start to break down into the honey and the liquid will become a rick berry colour.  The mixture will become bubbly as fermentation takes place.

    6. Strain through a fine-meshed sieve lined with cheesecloth and decant the liquid into a clean bottle. 

    7. Squeeze the pulp for a full-bodied flavour.

    8. The pulp can be used in smoothies, or served with ice-cream, porridge or muesli.  Or your chooks or worms will enjoy this treat.

    9. Store the bottled liquid in the fridge until needed.  The cold temperature will slow the fermentation process.

    10. Serve diluted as a cordial with still or sparkling water.

    11. Enjoy!

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