Make the most of Summer!

This is a wonderfully refreshing pale pink cordial that takes just ten minutes to prepare.  Delicious diluted with sparkling water, plenty of ice and a few leaves of fresh mint.   A squeeze of lime juice is also a good addition.

 

Ingredients

 

300g golden caster sugar

Zest and juice of 1 orange

Zest and juice 1 lemon

450g rhubarb, chopped

1 slice fresh root ginger, peeled

 

  1. Put the sugar in a large saucepan with 300ml water. Bring to a simmer and then add the zest and juice of the orange and lemon along with the rhubarb and ginger.
  2. Cook the mixture over a medium heat until the rhubarb is falling apart.
  3. Pour the mixture through a sieve lined with muslin or a jelly bag into a clean heatproof jug before transferring to sterilised bottles.
  4. Allow to cool and store in the fridge where it will keep for a couple of months. It also can be frozen in ice cube trays to use throughout the summer.
  5. To serve dilute approximately 25ml of cordial per 100ml sparkling water, or to taste. Also great added to a gin and tonic!
Tip: As an alternative, omit the ginger and try adding star anise instead