Homemade Lemon Cordial Recipes
LEMON CORDIAL
This is SO much nicer than store bought cordial and with not too much effort. Everybody I know loves it when I make my own cordial. For those that have never tried home made, use the cordial sparingly as it seems strong than store bought. May be start with 1/2 inch in your glass and adjust according to your taste. I have also made this with other citrus fruits. You could use 3 oranges & 3 lemons or just use limes. Delish!
Provided by busyozmum
Categories Beverages
Time 15m
Yield 9 cups approx
Number Of Ingredients 5
Steps:
- Finely grate the rind off lemons and then juice them all.
- Put all dry ingredients and lemon juice into a saucepan or large bowl and add boiling water slowly. Mix to dissolve, cool, then bottle and seal.
- Serve diluted with water or soda water, according to taste.
LEMON CORDIAL
Tangy/sweet refreshing summer drink...with a twist. I mix the cordial 1/4 with water or soda. Wonderful with a drop of Bombay Blue Sapphire, can be added to pound cake or drizzled over the top of lemon muffins. A spoonful in a cup of black tea is divine. Makes for a wonderful iced tea. So many uses, be creative, enjoy.
Provided by robyn win
Categories Beverages
Time 1h
Yield 20-25 serving(s)
Number Of Ingredients 6
Steps:
- Bring sugar, water and lemon rind to the boil.
- Remove from the heat and add the other ingredients immediately, stirring wello until the acids and epsom salts are dissolved.
- Allow to cool a little, then strain into clean bottles.
- Seal immediately with corks or screw tops and store in a cool place.
- After opening, keep bottles in the fridge.
Nutrition Facts : Calories 313.1, Sodium 2, Carbohydrate 81.2, Fiber 0.1, Sugar 80.3, Protein 0.1
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- Place the sugar, water, lemon juice and zest in a medium saucepan and heat, stirring, over high heat until the sugar has dissolved.
- Bring it to the boil then reduce to a simmer and leave it to bubble away for 20 minutes or until it thickens slightly.
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- Scrub lemons and zest four of them. Bring a saucepan of water to the boil, add lemons and leave for 1 minute. Lemons are often quite hard and unyielding - this softens them so they give more juice when squeezed. Remove lemons and reserve lemon-infused water. Juice lemons. Put sugar, lemon zest and 500 millilitres lemon-infused water into a saucepan. Heat gently to dissolve sugar, then bring to the boil. Add 500 millilitres lemon juice and bring just to boiling point. Remove from heat and strain through a sieve into a jug. Pour immediately into hot, sterilised bottles and seal immediately with sterilised screw caps, corks or swing-top lids. Leave to cool, then store cordial in a cool, dry place or in the fridge for up to 4 months. For longer storage - up to a year - sterilise the bottles in a water bath*. To serve the cordial, mix 1 part syrup to 4 parts water.
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