Thursday, June 27, 2019

Joma's lemon cordial

June 5, 2019

This cordial is a simple and appealing recipe from the lab cookbook that I didn't expect to get around to until next summer. But it's very much lemon season right now, and we've received lots of lemons from friends.

The only challenge remaining was to buy tartaric and citric acids, which I've never cooked with before. It turns out that citric acid sits near the baking powder in most supermarkets. Tartaric acid is in the same spot but stocked less frequently. After a few false starts I tracked it down at the SUPA IGA on Sydney Road. 

I made just half the quantity listed below and still made lots of cordial with just 3 lemons (two-and-a-bit of the bottles pictured above). Recipe-sharers Chris, Freya and Roy recommend freezing it into icy-poles, or drinking it with soda water, but at this time of year I'm content just to dilute it with regular ol' tap water.

Joma's lemon cordial
(a recipe shared by Chris, Freya and Roy,
who credit it to the Nursing Mother's Association Cookbook)

juice and grated rind of 6 lemons
2 kg sugar
30g tartaric acid
60g citric acid
8 cups boiling water

In a very large bowl, mix together the lemon juice and rind, sugar, and acids. Pour over the boiling water slowly. Mix until the sugar is dissolved and allow the mixture to cool. 

If you want to, strain out the rind (I didn't). Bottle and seal the cordial. Dilute with lots of water or soda water; enjoy it as a drink or freeze it into icy-poles.

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