Mandarin, lime and basil cordial

Mandarin, lime and basil cordial

By
From
Citrus
Makes
700ml
Photographer
Mowie Kay

Look at recipes for a whole variety of cordials and you will find few that don’t contain citrus of some sort. As much as I love these (elderflower and lemon, or blackberry and lime in particular are both wonderful), here I have chosen three favourites in which citrus is the dominant flavour. The mandarin cordial works well as a blueprint – exchange the mandarins and limes for blood oranges, for example.

Ingredients

Quantity Ingredient
6 mandarins, Grated zest and juice
2 limes, Grated zest and juice
1 teaspoon black peppercorns, lightly crushed
a bunch basil, stems only,finely chopped
350ml water
300ml granulated sugar, (white gives a purer colour)

Method

  1. Measure the mandarin and lime juices – they should come to around 240ml. Put the zests, juice and black peppercorns into a sterilised heatproof bowl or jug. Put the basil stems in a saucepan and pour over the water and sugar. Heat slowly until the sugar has completely dissolved. Bring to the boil then simmer for 5 minutes.
  2. Pour the hot syrup over the contents of the bowl. Cover the bowl with plastic wrap, then leave to stand for at least 12 hours.
  3. Scald some muslin and use it to double line a sieve or colander. Strain the syrup into a jug, then pour it into sterilised bottles. Seal and store somewhere cool. Once you have opened it, it is best kept in the refrigerator.

Cocktail suggestion

  • I don’t think you can improve on simply mixing this with prosecco. However, you could make a rum-based drink, similar to a mojito, using this cordial in place of sugar.
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