Lemon and fig leaf cor­dial

The Saturday Paper - - Food -

– 1kg lemons

– 300g sugar

– pinch of salt

– 1400ml wa­ter

– 10 young fig leaves

– 100ml rice wine vine­gar

Wash and chop the lemons roughly be­fore com­bin­ing them with half of the sugar and the salt in a metal or glass bowl. Let the mix­ture mac­er­ate for 20 min­utes.

Crush the lemons with a rolling pin or sim­i­lar to mud­dle a lit­tle. Mean­while, bring the wa­ter up to the boil with the rest of the sugar be­fore bring­ing the syrup back down to 80 de­grees.

Crush or bruise the fig leaves in your hand then add them to the syrup. Let this syrup come back to 60 de­grees be­fore pour­ing it over the lemons with the vine­gar. Stir and then trans­fer into glass jars for stor­age.

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