Carefully remove the berries from the stems, discarding any bits of stalk, leaf, and any berries that are under-ripe and past their best. Once you've removed anything you don't want in your cordial, you can quickly remove the good berries using a fork.

Rinse the berries to remove any lingering dust and debris, drain and place them in a heavy bottomed sauce pan.

Cover with water (toughly 500ml) and simmer on a low heat for 30 minutes or until the berries have burst and broken down. If you see any scum collect on the surface, simply spoon this off and discard.

Line a colander with muslin cloth and place over a bowl. Pour the juice and berries into the cloth and then squeeze to push all of the juice through the muslin and colander. Keep pressing and squeezing until all the juice has been removed.

Return the juice to the saucepan along with the sugar and lemon juice.

Place the saucepan over a low-medium and stir gently until the sugar has dissolved.

Leave to simmer gently for 10-15 minutes or until you have the consistency of a thin syrup.

Decant into a sterilised bottle.