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| Recipe Archive > Drinks > |
Fresh Lemon Cordial
Always add Whitworths granulated sugar in recipes where the sugar granules have time to dissolve. Here the sugar adds a clear sweet flavour to the citric acid which interacts with the sharp lemon zest and juice to make an excellent lemon cordial which can be used as a flavouring to cold pudding dishes (see method for quick trifle below), or to drizzle over pancakes, it also adds a zing to vodka, not forgetting, diluted with iced water and fresh lemon segments it makes the most refreshing long drink.
Equipment & Ingredients
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900g (2lbs) Whitworths granulated sugar |
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35g (1¼oz) citric acid (available from chemists) |
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1 lemon, zest and juice |
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Method
Grate the lemon into a large bowl.
Place the sugar and water in a large pan and bring gently to the boil, stirring well to make sure all the sugar is dissolved. Pour the syrup over the lemon zest and stir in the citric acid. Finally using a sharp knife carefully remove the white pith from the flesh and cut into slices. Add to the syrup Cover and leave overnight to infuse. Strain the lemon syrup through a fine sieve. Pour into clean bottles, then seal. Store in the fridge until required.
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Whitworths Quick Lemon Scented Trifle
(serves 4 people)
Method
Finely crush 5 stem ginger biscuits and add to 4 small glasses. Drizzle the biscuits with 2 tbls lemon cordial diluted with 1½ tbls clementine juice. Top with a layer of fresh raspberries. Whip 1pt cream until it forms soft peaks, then gently stir in 7-8 tbls of fresh lemon cordial (to taste) with more raspberries. Spoon into the glasses and leave in the fridge for 30 minutes or more. Serve chilled with Amaretti biscuits.
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