Blueberry Cordial

 

Many of us can still remember the jingle for  the  Cottee’s Cordial ad which ran in the 80s.

My dad picks the fruit, That goes to Cottees

To make the cordial, That I like best!

If memory serves…the selection of flavours was pretty constant…orange, lime and pineapple. Funnily enough…our tastes have changed. There is a growing range of fruity cordials available to us nowadays. But it’s very easy to make your own. Simply add your favourite fruit to this basic recipe. Of course, depending on the fruit you choose, you may need to poach or coulis the fruit first, as we have done in this blueberry cordial recipe. The best part of making your own cordial is that you can experiment with fruit combinations, and intensify the fruit flavours by adding more juice to your cordial. We always add a little lemon juice to all our cordials for a bit of extra kick.

Note: you will need to use a stainless steel pot for this recipe.

Cordial Base

1 kg castor sugar

1/2 litre warm/hot water

1 tablespoon citric acid

1 tablespoon tartaric acid

 

Combine the sugar and water in a pot. Add the citric and tartaric acids. Stir until all of the ingredients are dissolved. Place the pot on the heat and bring to a simmering point.

Allow to cool.

For the Blueberry cordial:

Combine 300g blueberries with the juice of 2 lemons in a saucepan. Bring to the boil. Simmer gently until the fruit is very soft. Strain. Add the juice to the cordial base.

 

A blueberry G&T

30ml Tanqueray gin (must be a citrus infused gin) 

20ml blueberry cordial

90ml Tonic

5 cm slice of Lemon rind

*ensure all ingredients are chilled

Add the blue berry cordial followed by the gin. Top with Tonic water.

Apply a flame to the outer peel of the lemon rind and warm for 2 seconds, bend the rind to release the oils and place into the glass.

Serve.

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