Ginger Cordial Recipes

HOMEMADE GINGER CORDIAL

Steps:

• Slice the top and bottom of lemon with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel. Trim off any white pith from peel and discard. Discard flesh or save for another use.
• In a medium saucepan, bring sugar, 1 cup water, ginger, cream of tartar, and lemon peel to a boil over high heat, stirring occasionally, until sugar has dissolved, about 5 minutes.
• Add lemon juice and return to a boil. Strain mixture through a fine mesh sieve into a clean bottle; let cool. Keep refrigerated, until ready to use, up to 2 weeks.

GINGER CORDIAL

Steps:

• Wash and rinse your bottles and put into a warm oven to heat and sterilise
• Chop the ginger into smallish chunks ( no need to peel )
• Mix the water and ginger in a large pan and set onto medium to high heat to bring to a boil. Reduce to a gentle simmer for around 10-15 minutes
• Strain out the ginger through a fine sieve over the pan and then add sugar, citric acid and the lemon juice to the strained water
• Bring back to the boil and simmer for 5 minutes
• Pour into your bottles and seal. Either store in the fridge or *waterbath to extend the shelf life to one year
• * To waterbath, do not seal tightly, place the bottles on a folded 'J' cloth or tea towel in the bottom of a large pan. Fill the pan as much as possible with water and bring to a boil. Maintain for 20 mins, then turn off the heat, carefully lift out the bottles and tighten the caps fully.

GINGER CORDIAL

Steps:

• Boil the water, sugar, ginger, rind and cream of tartar for 5 minutes.
• Add the lemon or lime juice.
• Bring to the boil again.
• Take off the heat, strain and pour into a sterilised bottle which will hold approximately 6 cups of liquid.
• Use like ordinary cordial, either with iced water for a cooling drink, or hot water for a warming drink on a winter's night.

HOMEMADE GINGER BEER

Steps:

• Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely.
• Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks.
• Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.

GINGER CORDIAL

Steps:

• Put water in a medium pot and bring to a boil.
• Mash ginger root in a medium bowl with a wooden spoon.
• Add ginger, zest, lemon juice and sugar to pot.
• Stir until sugar dissolves.
• Simmer 20 minutes.
• Remove from the heat and cool completely.
• Refrigerate syrup and use within a week.

GINGER LIME CORDIAL

Steps:

• In a small pot, bring 7 ounces water, sugar, and ginger to a boil. Stir to dissolve sugar. Remove from heat, add zest, and steep for 30 minutes. Strain, add lime juice, and let cool.