Ingredients
Serves: 20
- 4 cups (880g) sugar (or less)
- 1 litre water
- 1 tbs citric acid
- 1 tbs tartaric acid
- juice of 6 large lemons, strained
- finely grated zest of 2 lemons (optional)
Directions
Preparation:30min ›
Cook:5min ›
Ready in:35min
- Dissolve sugar in water over heat in a non-aluminium saucepan.Add citric and tartaric acids.Stir to ensure that all is completely dissolved and cool.Stir in juice and zest, and bottle into clean, dry bottles. Store in the fridge.Dilute to taste with water, lemonade, soda or mineral water.Makes 2 litres.
Lemon juice and rind tips
Heat lemons in microwave for 10-20 seconds and you will get more juice. Before squeezing lemons for the juice, spend the time to grate the zest. Store in the freezer and you will always have zest for adding to a risotto or sauce.
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Reviews and Ratings
Global Ratings:
(8)
Reviews in English (8)
This recipe was not taken from the mentioned 'bible' - it is a very general recipe & one that i have used since my grandmother gave it to me over 25 years ago! The words to describe it are mine - not Stepanie Alexander's. Check your facts before you criticise someone - cheap! - 07 Feb 2010
I guess Stephanie Alexander must have stolen the recipe from your gran and the words from your mouth then... http://www.cuisine.com.au/recipe/lemon-cordial This recipe is exactly as written in her 'bible' The Cook's Companion. - 03 Oct 2011
Nom, nom, nom - the perfect balance of sweet and sour. - 30 Dec 2011