Post by braided-rug on Feb 28, 2006 14:22:26 GMT 10
I have wanted to post our own lemon cordial recipe but alot we didn't write down properly. I beleive this is it, I found in on an Australian forum called aussies living simply. We lived on this when the kids were little. There is no Koolaid in Australia. We also made gingerbeer for awhile.
LEMON CORDIAL
8 lemons
2 tablespoons citric acid
1 tablespoon tartaric acid
Sugar syrup - 1.5 litres water + 1.5 kilos sugar, boiled together until the sugar has dissolved.
Grate about 2 tablespoons of rind from the lemons before you cut them.
Juice the lemons - if you put them in the microwave for a minute before cutting them, you'll get more juice.
Add the grated rind and the juice in a large bowl. Add citric and tartaric acids. Pour the hot sugar syrup over the juice and mix well.
Allow to cool and pour into bottles. Stores well in the fridge for a month. Dilute with water to taste and serve with lots of ice.
LEMON CORDIAL - ALSO ORANGE, ROCKMELON, OR A COMBINATION
8 lemons or about 1 litre of any of the other fruit - either juiced or squashed.
Sugar syrup, 1 litre water to 1 kilo sugar - sugar syrup is always equal quantities of sugar to water - boiled until the sugar has dissolved.
Mix juice with the hot sugar syrup and mix. Allow to cool. Will store for a month in the fridge. Serve dilluted with water and a lot of ice.
RASPBERRY CORDIAL
Sugar syrup - 2 cups water+2 cups sugar
300g raspberries (fresh or frozen)
juice of 2 lemons
2 teaspoons tartaric acid
Make the sugar syrup. Add the raspberries and lemon juice then simmer for 5 minutes. Stir well, and mash the raspberries up a little.
Add the tartaric acid, then put the mixture through a strainer and allow to cool.
Pour into a bottle and store in the fridge for up to 2 weeks.
ORANGEADE
Cut 4 oranges into thin rounds, remove the pips and place into a bowl. Sprinkle with ½ cup sugar and 1 litre of cold water. Mix. Put into the fridge for 2 hours and serve with ice.
You can use cold mineral water or soda water instead of water to mix these cordials.
LEMON CORDIAL
8 lemons
2 tablespoons citric acid
1 tablespoon tartaric acid
Sugar syrup - 1.5 litres water + 1.5 kilos sugar, boiled together until the sugar has dissolved.
Grate about 2 tablespoons of rind from the lemons before you cut them.
Juice the lemons - if you put them in the microwave for a minute before cutting them, you'll get more juice.
Add the grated rind and the juice in a large bowl. Add citric and tartaric acids. Pour the hot sugar syrup over the juice and mix well.
Allow to cool and pour into bottles. Stores well in the fridge for a month. Dilute with water to taste and serve with lots of ice.
LEMON CORDIAL - ALSO ORANGE, ROCKMELON, OR A COMBINATION
8 lemons or about 1 litre of any of the other fruit - either juiced or squashed.
Sugar syrup, 1 litre water to 1 kilo sugar - sugar syrup is always equal quantities of sugar to water - boiled until the sugar has dissolved.
Mix juice with the hot sugar syrup and mix. Allow to cool. Will store for a month in the fridge. Serve dilluted with water and a lot of ice.
RASPBERRY CORDIAL
Sugar syrup - 2 cups water+2 cups sugar
300g raspberries (fresh or frozen)
juice of 2 lemons
2 teaspoons tartaric acid
Make the sugar syrup. Add the raspberries and lemon juice then simmer for 5 minutes. Stir well, and mash the raspberries up a little.
Add the tartaric acid, then put the mixture through a strainer and allow to cool.
Pour into a bottle and store in the fridge for up to 2 weeks.
ORANGEADE
Cut 4 oranges into thin rounds, remove the pips and place into a bowl. Sprinkle with ½ cup sugar and 1 litre of cold water. Mix. Put into the fridge for 2 hours and serve with ice.
You can use cold mineral water or soda water instead of water to mix these cordials.