Rosemary and Citrus Cordial
This recipe for rosemary and citrus cordial is adapted from page 26 of the April 2023 edition of Tesco's magazine.
Source and licence
"Rosemary and Citrus Cordial" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rosemary_and_Citrus_Cordial, revision 4510647), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rosemary_and_Citrus_Cordial&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510647
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 red grapefruit, scrubbed
- 3 lemons, scrubbed
- ¼ cup (20 g/0.7 oz) rosemary
- piece ginger, sliced thinly
- ⅔ cup () superfine sugar
- 1 cup (250 ml/8.5 fl oz) water
- Fizzy water (optional)
- Whiskey (optional)
Method
- Using a peeler, remove long strips of peel from grapefruit and 2 of lemons. Be careful not to remove any of white pith.
- Put the peels into a saucepan. Juice the lemons and grapefruit, and add the juice to the pan.
- Using a rolling pin, roll over the rosemary sprigs a few times on a chopping board to release the oils.
- Add the rosemary to the pan with ginger, sugar, and water.
- Heat for 5 minutes over a low-medium heat, stirring occasionally, to dissolve the sugar.
- Reduce the heat to low and cook for 15 minutes until you get a slightly thick syrup. Leave it to cool, then use immediately or chill overnight to develop the flavors.
- Strain the cordial syrup through a sieve into a bowl or jug. Transfer to a bottle.
- To use, mix 1–2 tablespoons of cordial into ⅔ cup () of fizzy water to make a soda, or add to boiling water with 2 tablespoons of whiskey to make a hot toddy.