13 December 2011
A Season to ... make cordials
makes 4 x 750ml bottles
2,5kg white sugar
15g each of tartaric acid, epsom salts, creme of tartar
1.5L or 6 cups of boiling water
Wash and grate lemon skins to remove peel. Keep the peel in a large bowl with a lid (I use a plastic cake container). Squeeze the juice of all the lemons and add to bowl. Add the rest of the ingredients and stir until sugar is dissolved. Replace lid and leave to stand on a counter overnight.
Next day: sterilize 4 x 750ml glass bottles with lids by boiling them for 5 minutes in a pot of water. Remove and cool. Strain the lemon cordial with a large sieve or colander and pour into prepared bottles using a funnel to avoid spills. Wipe clean and label. To serve, use 1 part cordial to 5 parts cold (preferably sparkling) water. Add ice and mint. Yum!
Tip: The last time I made this, I froze the strained lemon peel and now add it to fruit cakes or when making cream cheese icing. It is candied lemon peel!
Juice of 6 oranges
Grated peel of 4 lemons
3L boiling water
3kg or 12 cups white sugar
45g each of citric acid and tartaric acid
30g epsom salts
Combine peel and juice and add rest of ingredients in a large bowl or bucket with a lid. Stir until sugar is dissolved. Replace lid and leave on counter overnight.
Next day: Sterilize 4 x 1L or 8 x 500ml glass bottles and lids (as above). Strain cordial and pour into bottles. Seal, wipe and label. To serve: dilute 1 part cordial with 4 parts water (or to taste).