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.
- 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).
Method:
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…
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