Ginger is an ingredient I often turn to when I am feeling under the weather. It warms me up when I am feeling cold and it clears and soothes my throat when the winter viruses come a calling. It is also an ingredient that can liven up a soft drink and there is often nothing more refreshing than a glass of ice cold ginger beer! Here I will show you how to make ginger cordial.
I always like to have a few bottles of interesting cordials to hand for those who don’t wish to take part in this mega marathon of eating and drinking that goes along with the festive season.
Even though we had the most prolific amount of elderflowers in our garden this year, I managed to not get around to making elderflower cordial (I blame the new allotment). I have decided to compensate by putting together this very easy ginger cordial which will be doing the rounds at all of our friends and neighbours drinks parties and gathering this year.
This ginger cordial works well with sparkling water, fresh mint and a slice of lime. It is also very good added to a hot honey and lemon drink to help ward off the winter bugs. I am pretty sure it would be a welcome addition to a hot mulled cider too, which seems to be the drink of the moment right now!
I will also be entering it intoVanessa Kimbell’s Let’s Make Christmas and may take it along to Vanessa’s Christmas Gift Swap Event at Fortnum & Mason’s this coming Friday……
This recipe comes from bakingmad.com
Home-Made Ginger Cordial
Ingredients :~ Makes 350ml approx
Rind of 1 unwaxed lemon
150g golden caster sugar
3 inch (generous chunk) piece of ginger peeled and chopped finely
2tsp cream of tartar
50ml fresh lemon juice
Peel the rind off the unwaxed lemon making sure you remove any of the white pith and put in a heavy based saucepan.
Add the water, ginger, cream of tartar.
Bring to the boil and stir until the sugar has dissolved.
Take off the heat and add the lemon juice.
Bring back to the boil then strain the mixture through a fine sieve or muslin (I used a J cloth) into a bowl and set aside to cool.
When cool, pour into a sterilised bottle jar (I used a 300ml bottle from Lakeland & kept the surplus in a Tupperware in the fridge)
Keep refrigerated and use within 2 weeks .