This is a sweet little recipe given to me by my assistant Madeleine, whose granny had handed it down to her. It makes a wonderfully tart yet sweet syrup, which you then mix with soda water — and perhaps a splash of vodka, if you like.
Method
- Place the sugar and 2 cups (500 ml) water in a medium-sized saucepan over medium heat until the sugar has dissolved. Bring to the boil and cook over high heat for 15 minutes or until a thin syrup forms. Remove the pan from the heat, then stir through the lemon zest and juice and transfer to a jug. Cover and leave to stand in the fridge for a minimum of 5 hours.
- Strain the cordial, then pour into sterilised bottles or jars (see page 11), placing a few lemon slices and a handful of mint leaves in each, and store in the fridge. To serve, mix one part cordial with five parts soda water and top up with ice cubes.
Makes 1 litre cordial
4 cups (880 g) caster sugar
Finely grated zest of 5 lemons
Juice of 7 lemons (you need about 2 cups/500 ml)
Lemon slices and mint leaves, to garnish
Soda water and ice cubes, to serve
What Katie Ate
