I have been using this recipe on herb-scented cordial with geranium as starting point, when making this herb-scented cordial. I am actually using the flavour suggestion, which the tutor Vivien Llody shared with us at the Summer preserves course.
This recipe is very easy to make. You only have to pick the herbs in your kitchen garden, boil up the water, sugar and lemon juice, when you pour the hot liquid over the herb leaves and let the herb infuse the cordial for minimum 30 minutes. I actually prefer to the infusion either night over or for up to 24 hours.
The amount of 2 small rosemary strings bring a good taste without being too dominating in my opinion.
Instead of lemon balm and rosemary, you can also make this herb-scented cordial with either geranium leaves or mint leaves.
Herb-scented cordial with geranium: - 1 bottle
- 300 ml water
- 85 g sugar
- 1 lemon - the juice of it
- 20 small lemon balm leaves
- 2 small rosemary strings
- Bring the water to the boil in a cooking pot. Add in the lemon juice and sugar and stir until dissolved.
- Remove the cooking pot from the heat and add in the herbs.
- Cover the cooking pot with a lid, and let the herb leaves infuse for minimum 30 minutes or night over or up to 24 hours.
- Sieve the cordial through a sieve lined with thin cotton muslin.
- Pour the cordial into a clean bottle.
- Store cold in the refrigerator for up to 4 weeks.
- When serving dilute one part cordial with five parts of water (still or sparkling).