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| Recipe Archive > Drinks > |
Fresh Lemon Cordial
(Makes 2 ½ pts)
Dilute with iced still water or fizzy water, or make a ice - cool sherbet (see tip).
Equipment & Ingredients
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1.8kg 4lbs Whitworths granulated sugar |
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75g / 2 ½ oz citric acid (available from chemists) |
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2 lemons plus the grated rind only of 1 lemon |
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Method
Grate the rind of the two lemons plus the extra grated lemon rind into a large bowl. Place the sugar and water in a pan and bring gently to the boil, stirring until the sugar has completely dissolved. Pour the hot sugar syrup over the lemon zest and stir in the citric acid. Finally slice the lemons and add them to the syrup. Cover with a clean tea cloth and leave overnight.
Strain through a fine sieve. Pour through a plastic funnel into sterilised bottles, then seal.
Tip
Make a delicious buttermilk sherbet by mixing and freezing 20fl oz / 1pt fresh lemon cordial with 20fl oz / 1pt buttermilk. It needs no additional beating part - way through the freezing process. Store covered in a double thickness of kitchen foil and always leave to soften in the fridge for 20 minutes before serving.
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