Friday, 7 August 2015

※ Cordials



RASPBERRY CORDIAL
Sugar syrup - 2 cups water+2 cups sugar
300g raspberries (fresh or frozen)
juice of 2 lemons
2 teaspoons tartaric acid

Make the sugar syrup. Add the raspberries and lemon juice then simmer for 5 minutes. Stir well, and mash the raspberries up a little. Add the tartaric acid, then put the mixture through a strainer and allow to cool. Pour into a bottle and store in the fridge for up to 2 weeks.

LEMON CORDIAL

8 lemons
Sugar syrup - 1.5 litres water + 1.5 kilos sugar, boiled together until the sugar has dissolved.

Grate about 2 tablespoons of rind from the lemons before you cut them. Juice the lemons - if you put them in the microwave for a minute before cutting them, you'll get more juice. Add the grated rind and the juice in a large bowl. Pour the sugar syrup over the juice and mix well.

PINK LEMONADE
400g strawberries, hulled, plus extra to garnish
130g (8 tbs) caster sugar
160ml (8 tbs) lemon juice
Soda water and ice cubes, to serve

Place the strawberries, caster sugar and lemon juice in a blender and blend until smooth. Pour into a jug and top with the soda water. Add the ice cubes and garnish with the extra strawberries.

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