- 300g golden caster sugar
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 450g rhubarb, chopped
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 1 slice fresh root ginger, peeled
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
Cook the mixture over a medium heat until the rhubarb is falling apart.
Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.