Lemon cordial

Makes 1 large glass cordial bottle full

13-15 large lemons (pref.home grown, no wax)

½ kg sugar (I use white for presentation, could use brown or honey)

Boiling water

Equipment: peeler, knife (wipe afterwards to save blunting it)

Heat proof non-reactive mixing bowl, pot

Juicer

Large glass cordial bottle

Small amt. chlorine bleach

Sieve, funnel (medium size)

First thoroughly wash bottle, soak in sink in very hot water with small amt. bleach

Meanwhile, remove zest only from lemons with a peeler, up to half the lemons if you like a tang to your juice!

Put peelings in a bowl, pour about a cup of boiling water over, leave to steep

Juice all the lemons into a non-reactive jug. Sieve out pips if needed

Wash out bottle to remove any trace of chlorine.

Put juice into pot with sugar (vary to suit) Add steeped zest. Stir to dissolve, heated to just under boiling;

Remove from heat. Cool slightly, then, using sieve to remove zest and a funnel, bottle. Cap. Wash any spills off the bottle and dry.

Try it. If it’s too tart, dissolve any extra sugar you need before you add.. A certain amount sugar is needed to preserve.

I am not sure, but I think honey would also act as a preservative.

I have successfully substituted part of the sugar…I have used smart sugar, low GI sugar, Agave syrup, honey.

All work.

Keep refrigerated.

Can be mixed with water, soda or mineral water for a nice cool summer drink.