Jam and Preserve Recipes
Ginger Cordial
A beautifully warming drink, especially made with hot water and maybe a little of what you fancy!
Ingredients
Ginger, Fresh Root, finger sized,
Peeled and shredded
Peeled and shredded
6 oz
140 g
Water
60 fl oz
1.5 litre
Muscavado Sugar
35 oz
1 kg
Juice of Lemon
7 fl oz
175 ml
4 tsp
Rosie's Ingredient Calculator
Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.
Method
- Wash and rinse your bottles and put into a warm oven to heat and sterilise
- Chop the ginger into smallish chunks ( no need to peel )
- Mix the water and ginger in a large pan and set onto medium to high heat to bring to a boil. Reduce to a gentle simmer for around 10-15 minutes
Strain out the ginger through a fine sieve over the pan and then add sugar, citric acid and the lemon juice to the strained water- Bring back to the boil and simmer for 5 minutes
Pour into your bottles and seal. Either store in the fridge or *waterbath to extend the shelf life to one year- * To waterbath, do not seal tightly, place the bottles on a folded 'J' cloth or tea towel in the bottom of a large pan. Fill the pan as much as possible with water and bring to a boil. Maintain for 20 mins, then turn off the heat, carefully lift out the bottles and tighten the caps fully.
How long will it take to make?
Preparation time:
10 mins
Cooking time:
15 mins
Total time:
25 mins
How much?
7-8 250ml bottles
Look after it
6-8 weeks in the fridge, 1 year if sterilised in a water-bath
Useful links
We use the classic 250ml milk bottle for our Ginger Cordial
Rosie's Preserving School Workshops
Drinks for Christmas
Let's Make Cordials
