Ginger and lemon verbena cordial

You need

• ½ cup (125ml) loosely packed lemon

verbena leaves • 3 cups (750ml) sugar • 8cm piece of ginger • 1,5ℓ water

This is how

With a pestle and mortar, pound the lemon verbena leaves gently with ½ a cup of sugar until the leaves start to break down, and set aside. Now bruise the ginger by beating it lightly with a rolling pin, and cut into long, thin slices. ( There’s no need to peel the ginger, as the cordial will be strained.)

In a non-reactive pot, combine all the ingredients, including the prepared ginger and lemon verbena sugar. Stir with a wooden spoon over a moderate heat until the sugar has dissolved. Allow to cool slightly, strain through a cheesecloth and bottle in sterilised jars.

The cordial will keep for 3-4 months if stored away from direct sunlight and heat. Refrigerate once opened. To serve Dilute 1:4 with sparkling water and garnish with lemon, mint and sliced fresh ginger. The cordial can also be drizzled over a fresh fruit salad for added depth of flavour. >