For those who were listening to the discussion between Georgia Stynes and I this afternoon regarding various fruit drinks from cordial syrups to sparkling, here are some of the recipes we talked about – all absolutely delicious.

Lemon Cordial Syrup

6 large lemons

1.5 kg sugar

1 tablespoon tartaric or citric acid

4 cups boiling water

Finely grate the lemon rind.  Squeeze the juice from the lemons.

Place the sugar, tartaric or citric acid, lemon rind, lemon juice (doesn’t matter if pips and pulp go in, preferable in fact) and boiling water in a large bowl.  Stir until the sugar has dissolved. If the sugar doesn’t al dissolve, heat the mixture over low heat only just until it does.

Leave to stand until cool (overnight for preference), then strain through a sieve and pour into sterilised bottles.  Seal.  Store in the fridge after opening.

Makes 2 litres, approximately

Berry or Blackcurrant Cordial Syrup (or Jostaberry)

Based on the recipe from “A Year on the Farm”, ABC Books/HarperCollins Publishers

Multiply this out as many times as you like.  In fact making  larger batches is better, as the syrup is less likely to want to set..

1kg berries (any sort) or blackcurrants

4 cups water

Sugar

2 level teaspoons tartaric acid or citric acid

2 tablespoons white vinegar

Method

Place the berries and water in a large saucepan and bring to the boil. 

Reduce heat and simmer very gently for 10 minutes. 

Strain through a colander, and then strain the resulting liquid through a kitchen sieve lined with a layer of muslin (or even a clean tea towel will do).

For each cup of the resulting liquid add one cup of sugar. 

Bring to the boil, then reduce heat immediately to a simmer and cook for one minute more.  Stir in tartaric or citric acid and vinegar, pour into sterilised bottles and seal immediately.

To serve, use one part syrup to 4-5 parts water, lemonade or soda water. 

For adults, add a splash to a dry sparkling white wine.  It can also be served over (or stirred through) ice cream or pour over pannacotta, yoghurt or a slice of cheesecake.

Note: The cordial will keep at room temperature but in warmer weather it is best kept in the fridge.  Refrigerate once opened.

Elderflower Cordial Syrup

1.5kg sugar
4 cups boiling water
1 rounded tablespoon citric acid
juice and finely grated rind 1 large lemon
12 to 15 elderflowers – snip off and use the flowers only (i.e. not stalks or leaves)

Method

Mix together the sugar, boiling water and citric acid and stir until the sugar is
dissolved. Mix in the lemon juice and the elderflowers and leave for several
hours until the mixture is cold.

Strain through a fine sieve or a colander lined with muslin. Pour into sterilised
bottles and seal immediately.

Store in a cool, dry dark place for up to three months. Refrigerate after opening.

Sparkling Elderflower

Recipe in “A Year in a Bottle” by Sally Wise, ABC Books, 2008.  Also found in “Complete Preserves”.

Be sure to use the flower heads only for this recipe (i.e. no stalks).  I snip these off with scissors.

3 cups sugar

4 cups boiling water

14 cups cold water

6 medium elderflower heads (or 8 smaller)

2 lemons, chopped

2 tablespoons white or cider vinegar

(Use a food safe bucket to make this recipe)

Into the bucket the pour 4 cups of boiling water onto the sugar and stir to dissolve, then add the cold water. 

Snip the tiny flower heads from the elderflowers and add to the mixture.

Add the rest of the ingredients and stir to mix well, then cover the bucket with a tea towel.

Allow to stand for 48 hours, then strain through a fine nylon kitchen sieve and pour into PET bottles, filling only to the base of the neck.  Seal immediately.  (Empty soft drink bottles are ideal, or you can buy new ones from home brewing suppliers)

The sparkling elderflower will be ready in one to two weeks.  Store at room temperature during this time.  Once it develops its “fizz”, refrigerate before opening.

Makes about 4.5 litres.

Sparkling Rhubarb

Makes 4.5 litres, approximately

Ingredients

875g sugar

1 litre boiling water

3.5 litres cold water

200ml white vinegar

875g rhubarb, diced

1 lemon, diced

Method

Place the sugar in a large stainless steel or heatproof glass (e.g.. pyrex) container (8 to 10 litres).  Pour on the boiling water and stir to dissolve the sugar.

Pour in the cold water, then the vinegar, rhubarb and lemon.  Stir to combine well

Place a tea towel over the top of the bucket and leave to stand at room temperature for 48 hours.

Strain through a fine nylon kitchen sieve (or a colander lined with a single thickness of muslin). 

Pour into PET bottles to 5cm from the rim, and seal immediately.  (Empty soft drink bottles are ideal, or you can buy new ones from home brewing suppliers.)

Refrigerate the bottles once the fizz has developed.  It helps to stop the fermentation going too far.

The sparkling rhubarb will be ready in approximately 2 weeks.  Open carefully – it’s best to refrigerate it before opening.

NOTES: 

• The darker red the rhubarb stalks, the better the colour.  However, I have used quite green coloured stalks and the drink is still delicious.
• Be sure to use bottles that can take the pressure.   I call them “rocket bottom” PET bottles.  If the indents at the base of the bottle begin to bulge, then immediately carefully unscrew the lid to release some of the pressure and then seal again.