Lime cordial is a bit of a favourite in our house. Particularly with myself being pregnant, lime and soda is a social staple. So we thought we would make the most of our fruiting fledglings.
So after googling a few recipes, as most turned out to be recipes to use lime cordial (i.e. cocktails) we settled on this one by Matt Preston (Australian Masterchef judge, for the non-aussies, or TV/reality show lovers).
One thing I will note is that all the recipes I found (this seeming the most straight forward) had an alarming amount of sugar in them… so guess this was a bit of an eye opener.
But anyway the recipe called for
- 10 limes
- 4 cups water
- 6 cups sugar
- 2 tsp citric acid
- 1 tbsp tartaric acid
And apparently made 3 bottles. Now citric acid we had, but tartaric acid I have to admit I’d never heard of. But I did find some in the isle with the baking stuff (near the bi-carb).
Using a clean potato peeler, peel long strips of the zest off just five of the limes. Juice all the limes and keep the juice.
Bring water to the boil with the lime zest. Mix sugar and powders together.
Pour the combined sugar and crazy white science powders into the boiling water.
Stir until dissolved. Boil for 3 minutes. Remove from the heat. Pour in the lime juice, ideally pouring it through a fine sieve to remove any little bits of flesh that might make your cordial cloudy. Bring the cordial back to the boil and gently simmer for 2 minutes.
Remove from the heat and leave to cool. Remove the zest.
Now bottle in sterile containers and allow to settle for a day before using.
I have to admit this was delicious, though quite strong… and I like my cordial to have taste when I dilute it! And will be making this again.
It made 1.8l of cordial, so 2x 750ml bottle plus a little over.
Be interesting to see if it’s as successful using a natural sweetener like stevia…