Ginger cordial

It is the sharp bite of ginger that makes this deliciously versatile cordial so irresistible. When you leave the cordial to infuse overnight, try adding extra aromatics such as mint, rosemary, lemongrass, zested lime or lemon peel, or even some black peppercorns. Be sure not to throw away the ginger after you strain it – the leftover bits are perfect for using in chutneys and jams, or to flavour teas, Water kefir or Kombucha.

MAKES: 2 x 700 ml (24 fl oz) bottles

INGREDIENTS

15 cm (6 inch) knob of fresh ginger

440 g (15½ oz/2 cups) raw or granulated white sugar

1.5 litres (52 fl oz/6 cups) water

3 long strips of lemon peel

juice of 1 lemon

METHOD

Peel the ginger by using a teaspoon or a small sharp knife to scrape away the papery skin. Grate the ginger, or slice thinly using a sharp knife.

In a large saucepan, combine the ginger, sugar, water and lemon peel. Bring to the boil. When the sugar has dissolved, reduce the heat and leave to simmer for 5 minutes.

Turn off the heat, then leave to infuse on the stove overnight, or for at least 5 hours.

Place a fine-mesh sieve, or a colander lined with muslin (cheesecloth), over a large bowl. Pour in the syrup mixture and add the lemon juice to the bowl. Discard the lemon peel; reserve the grated ginger for other uses. The cordial should be syrupy and sweet, with a sharp kick of ginger.

Using a funnel, pour the cordial into two clean bottles. Seal and store in the fridge, where the cordial will keep for up to 1 month.