Lime Juice Cordial Recipe with Cucumber

Summer cordial recipes

  • makes 300ml
  • Easy

Sass up your soft drinks and spritzes this summer with our vibrant and zesty lime cordial paired with cucumber. Plus, we've got a fresh basil and peach cordial and, citrusy sweet strawberries with cardamom

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Cucumber and lime cordial

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Ingredients

  • caster sugar 100g
  • cucumber 1 large, roughly chopped
  • limes 2, juiced

Method

  • Step 1

    Put the sugar and 200ml water in a pan, and gently bring to a simmer, stirring until the sugar has dissolved. Cool.

  • Step 2

    Blitz the cucumber in a food processor until smooth, then strain the purée through a sieve into a bowl, pressing gently with a spatula to extract as much juice as possible.

  • Step 3

    Stir in ½ of the sugar syrup, then taste and add a little more if you prefer it sweeter (any left-over syrup will keep in the fridge for a month).

  • Step 4

    Strain the mixture again, then stir in the lime juice. Will keep in the fridge for two weeks. To serve, dilute with chilled sparkling or tonic water, or drizzle into a G&T.


Peach and basil cordial

50 minutes + cooling | Makes 375ml | Easy

peaches 1kg ripe, stoned and chopped

basil 6 sprigs, leaves torn and stem included

caster sugar 75g

lemon juice 2 tbsp

Step 1

Put the peaches, basil and 600ml water in a pan, and bring to a gentle simmer. Cook for 40-50 minutes or until the fruit is really soft, mashing gently with the back of a spoon to release the juices. Cool, then strain through a straining bag or piece of muslin, squeezing to release as much juice as possible.

Step 2

Measure out 375ml of juice and weigh 75g of sugar (always use a 5:1 juice to sugar ratio). Tip the juice and sugar back into the pan and heat gently, stirring, until the sugar has dissolved. Stir in the lemon juice, then cool. Will keep in the fridge for two weeks. To serve, dilute with chilled sparkling or tonic water, or add to bourbon and ginger beer for a fruity cocktail.


Strawberry and cardamom cordial

30 minutes + cooling | Makes 375ml | Easy

strawberries 500g, hulled and halved

cardamom pods 8, bruised

caster sugar 75g

lemon juice 1 tbsp

Step 1

Put the strawberries, cardamom pods and 225ml water in a pan and bring to a gentle simmer. Cook for 15 minutes or until the berries are really soft, mashing gently with the back of a spoon to release the juices. Cool, then strain through a straining bag or piece of muslin, squeezing to ensure you release as much juice as possible.

Step 2

Measure out 375ml of juice and weigh 75g of sugar (always use a 5:1 juice to sugar ratio). Tip the juice and sugar back into the pan and heat gently, stirring, until the sugar has dissolved. Stir in the lemon juice, then cool. Will keep in the fridge for two weeks. To serve, dilute with chilled sparkling or tonic water, or top up with sparkling wine.

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