Cordials for flavouring water kefir
Lemon Ginger & Turmeric Cordial
- 80 g fresh ginger, grated
- 50 g lemon juice,
- 450 g water
- 30 g fresh turmeric grated
- 600 g white sugar
Add all ingredients to a pan and simmer gently for about 15 mins. Strain to remove the bits which are a delicious addition to kefir or yoghurt, or mixed into granola. Decant into a sterilised bottle and keep refrigerated for about 3 weeks, or freeze for longer storage.
Rhubarb & Hibiscus
- 500g young juicy rhubarb stems
- 200g caster sugar
- 2 tbsp dried hibiscus flowers
Put all ingredients in an oven-proof dish, cover and bake at 150oC in a preheated oven for 20 mins. This should release a lovely clear juice, as opposed to boiling which breaks up the fibres and can make it cloudy. Strain the juice through a sieve and have the fruit for pudding! Decant into a sterilised bottle and keep refrigerated for about 3 weeks, or freeze for longer storage.
( Frozen) Berry Cordial
- 1 bag frozen fruit.
- Sugar to taste (about 100g)
Add ingredients to pan and heat slowly to thaw fruit and release the juice. Simmer for 10 mins on a low heat. Strain, applying gentle pressure only to keep the juice clear. Decant cordial into a sterilised bottle and keep refrigerated for about 3 weeks, or freeze for longer storage. Use the leftover berries to make fruit leather – pulverise and spread on baking parchment and dehydrate on your oven’s lowest setting.
- 30 elderflower heads
- 1.5 litres of water
- 1 kg Sugar
- Juice and cut up remains of 2 lemons and 1 large orange
- 1 tsp Citric Acid ( optional – will help it keep for longer).
Put the elderflower heads in a large bowl with the citrus juice and left over fruit. In a pan, heat the sugar and water to boiling point, ensuring that the sugar has dissolved. Pour over the flowers and citrus. Cover and leave for 24 hours. Strain and bottle. Keep refrigerated for about 3 weeks, or freeze for longer storage.