Lemon Cordial

If you ever come across a lemon tree bursting with ripe lemons, or in times of seasonal trays, this is what you can do with them - is a totally different experience to cordial bought from a shop, because it is neither syrupy and sticky or too sweet. It tastes of fresh lemon juice with enough sugar to take the edge off the tartness. Great for the kids, great in summer, and great as presents.

Recipe provided by Yolanda Derham.

Pictured: Lemon cordial

2 ½ pints (6 ¼ cups) boiling water
1 3/4 to 2 ½ lbs (800g to 1.1 kg) sugar
½ oz (14 g) citric acid
½ oz (14 g) tartaric acid
½ oz (14 g) epsom salts
Juice of 7 lemons, strained

Boil the water.
Add the sugar and dissolve.
Turn off the heat.
Add the acids and stir until dissolved.
Add the strained lemon juice and stir.

Pour into clean bottles and screw tops on tightly.

Makes 8 cups  

Pictured: Juice of 7 lemons