A traditional recipe found on norsktradisjonsmat.no
Raspberries have been known and eaten as long as it has lived people in Norway. As far back as from the Stone Age, large amounts of raspberry seeds have been found in one place and it is probably waste after making something resembling modern cordials.
This recipe is from the book “Drikke fra Østfold” (Drink from Østfold), published by Østfold Associated Country Women in 2007.
Cordials were very popular in Norway when I was a kid back in the fifties and early sixties. At home both black currant, red currant, raspberry and bluberry cordials were made each autumn – Ted
3 1/2 liter [7 pt] raspberry
2 1/2 liter [5 pt] water
4 1/2 kg [10 lb] sugar
50 g [1,75 oz] tartaric acid
 Pour boiling water over the berries and leave it for two days.
 Strain away the berries, add sugar and tartaric acid. Allow all the sugar to dissolve. Stir occasionally. Pour the cordial onto clean bottles and store them dark and cold.
 Mix the cordial with ice cold water 1:5 or 1:6 when drinking.