LAVEN­DER LEMONADE COR­DIAL This re­fresh­ing recipe also makes a ter­rific base for a cock­tail – pour the laven­der cor­dial with gin over ice, then top up with soda wa­ter.

NZ Life & Leisure - - Ruth Pretty -

Com­bine zest* of 6 lemons, 1½ cups sugar, 5 cups wa­ter and ¼ cup chopped fresh English laven­der leaves ( La­van­dula an­gus­ti­fo­lia or La­van­dula in­ter­me­dia) in a non- re­ac­tive pot. Stir over low heat un­til sugar is dis­solved. Bring to a boil, then re­duce heat and sim­mer for 5 min­utes. Cover, al­low to cool and then strain the liq­uid through a fine sieve. Add 560ml (2¼ cups) lemon juice and stir. Pour into ster­il­ized jars and store in the fridge.

When ready to serve, taste for strength and di­lute ac­cord­ingly (usu­ally one part cor­dial to two parts wa­ter or soda wa­ter). Add ice and gar­nish with laven­der flow­ers (op­tional). Makes 1.8 litres

Note*: For quick zest, peel lemons leav­ing as much white on the fruit as pos­si­ble. Re­tain lemons for juic­ing. Roughly chop the peel and put in a food pro­ces­sor fit­ted with a me­tal blade. Add sugar and process un­til lemon peel is fine.

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