A: Cordial for real!

In the middle of packing for our Christmas break, sorting out last minute end-of-term stuff for work and packing up the house to be painted, I’d nearly completely forgot about the very generous pile of lemons on my dining table just begging to be used!
What does one do with nearly 30 lemons? Do I chuck them all in the fridge and hope they survive the 3 weeks that we ‘re away, or do I make a ridiculous amount of cakes and slices that will only cost more money, time and effort than they are worth? I didn’t want to make anything the required too many extra ingredients and I didn’t really have the time to soak the lemons for preserving. What to do, what to do?
Enter: Belinda Jeffrey to the rescue!
I spotted her recipe for homemade limoncello in a magazine a while back, and the fact that I am the proud owner of 2 2l preserving jars– made it the perfect recipe to write off 24 lemons. The liqueur isn’t ready just yet, but when they are I shall be certain to provide lots of photos and the recipe.
Since the limoncello only called for the lemon peel, I opted to turn the juice from the remaining lemons into good old-fashioned cordial. Most recipes for cordial call for tartaric and citric acid. Seeing how I was pressed for time and couldn’t find either in my supermarket, I decided to take my chances and make one without. The recipe is simply:

lemon-cordial1 part sugar syrup (I make mine strong, from 2 parts sugar and 1 part water over low heat until all the sugar dissolves)
1 part lemon juice (obviously this depends on how sour your lemons are and how sweet you like your cordial)

Voila! Store in bottles/jars and keep in the fridge. We ended up with about 3 litres of cordial, most of which we gave away. It should keep for about 1 month, although in the heat of summer ours was gobbled up in 2 days!


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