I thought I’d start with an easy one, and one that went remarkably well – just so you feel like I might have something useful to say at some point!
Now I don’t know about you but I find water much more palatable when it has a flavour but I’ve noticed that the usual squashes, etc. I drink are full of nasties, so I decided to try and make my own. When you make it at home though, you can call it cordial, which makes it sound much posher, I think.
My recipe is for rhubarb, because I’m lucky enough to have it growing in my garden but you can do this with most fruits just fine.
What you need:
- Raw rhubarb – I had a 500g harvest from my plant
- Raw ginger – I put in a piece roughly the size of both my thumbs together, and I have relatively manly hands!
- Caster sugar – I whacked in ~125g and that’s made a cordial that’s plenty sweet-enough for me
- Receptacle for the finished product
How you make it:
- Gather your fruit and chop into relatively small (1 inch) pieces. If you’re using rhubarb, the leaves are poisonous so leave those behind
- Peel and chop the ginger into chunky slices
- Pop the fruit and ginger into a pan and add the water – I used somewhere between 50-100ml for this
- Bring to the boil, then take down to a simmer and let it simmer until the fruit is soft
- Once softened, line your sieve with a clean tea-towel and place over a bowl. Pour your fruity water mixture into the tea-towel. Let sit and drain for as long as it needs. (Mine sieved through almost instantly)
- Discard the pulp, then add the liquid back to your pan, along with the sugar and heat gently until the sugar has dissolved – taste it along the way to be sure you’ve got it sweet enough for you
- Let cool, then pour into it’s final container. Use as a normal cordial!