Published: 23 June, 2011
by CLARE LATIMER

Writing about elderflower cordial a few weeks ago seems to have got you all out picking and brewing. 

So, following all your requests I have decided that this week I will give you a few more cordial recipes that you can make as the ingredients ripen on the bushes and become available.  

We are used to buying bottles of ready-made cordials in the shops, but homemade ones are simple to make and much more fun. Also, a walk and a bit of extra cooking is healthy and can unite the family.

I prefer to cut down on the amount of sugar in the homemade varieties as the bought ones are really very sweet and obviously contain more calories... and that defeats the object of the walk!

Here are a few with mixed flavours but look around and then try your own concoction.   

I grow lemon verbena and gooseberries in the garden. Lemon verbena is one of my favourite herbs and makes a perfect drink by just infusing a few leaves in boiling water and then drunk hot. You will often find it creeping into my recipes!

Gooseberry and lemon verbena cordial

Makes about one litre.

Ingredients

500g gooseberries, washed – no need to top and tail

200g caster sugar

1 litre water

Few sprigs fresh lemon verbena.

Method

Put the gooseberries into a large saucepan with the sugar and water.

Scrunch the lemon verbena in your hands to release the flavour and add to the saucepan. Put over a medium heat and bring to the boil. Turn down and simmer for about 10 minutes or until the gooseberries are tender. This depends on their size. Leave to cool and then cover and chill for one day in the fridge.  

Pour through a strainer, squeezing some of the fruit through and then store in the fridge, using within about three weeks. 

Dilute about one part to five parts for a good drink. Add ice cubes and perhaps a leaf or two of lemon verbena. 

Blackcurrant and mint cordial

Makes about one litre.

Ingredients

500g blackcurrants, washed

1 litre water

200g caster sugar

About five sprigs of fresh mint, washed.

Method

There is no need to top and tail the blackcurrants as they get sieved at the end. 

Put the blackcurrants, sugar and water in a large saucepan and put over a medium heat. Scrunch the mint in your hands and add to the saucepan. 

Bring to the boil and then reduce heat and simmer for about five minutes or until the fruit pops and is cooked.

Remove from the heat and leave to cool. Then cover and chill overnight. 

Pour through muslin or a sieve and put the liquid into a bottle or jug and cover. Use within about two weeks.

Dilute one part to five parts for a good drink. Add ice and a sprig of mint.  

Nettle and lemon cordial

For years I ignored cooking with nettles until one day I put on some rubber gloves, walked in the country and gathered the freebies from the hedgerows.

Until then I growled every time one stung me, but now it just reminds me that I can have my revenge and make something from the little devils. I add a little lemon just to zing the flavour up a little and surprisingly it is a lovely drink.

Ingredients

1 unwaxed lemon

500ml boiling water

40g citric acid

1kg granulated sugar

200g freshly picked young nettle tops, washed.  

Method

Peel the zest from the lemon with a potato peeler. Put the water, citric acid and granulated sugar into a large saucepan and bring to the boil. 

Remove from the heat and then add the nettle tops and the lemon zest. Stir well and leave to cool. 

When cool, cover and leave for one week, stirring once a day. Then bottle into a sterilized container and keep in the fridge. 

It will keep for about one month.