Refreshing and right on trend, these home-made fruity drinks are an ambrosial accompaniment to a long, laid-back luncheon.
- 8 pairs, chopped
- 2 cups water
- 1 cup pear juice
- 200ml caster sugar
- ¼ cup ginger, peeled and grated
- 5 rosemary sprigs
- 2 T lemon juice
Place the pears, water, pear juice and sugar in a saucepan, cook on high heat and bring to the boil.
Reduce the heat and simmer until a thin syrup has formed.
Add the ginger, rosemary sprigs and lemon juice and simmer for another 20 minutes.
Spoon the mixture into a muslin cloth and hang over a bowl overnight. Gently squeeze out any excess liquid.
Using a funnel, pour into sterilised bottles. The cordial will keep for a month at room temperature. Once opened transfer to the fridge and use within a week. Makes 750ml
Note: Use a punch bowl and add sliced apples and lots of mint, or simply pour into champagne glasses and top with bubbles for brunch or dinner entertaining.
- 4 cups fresh strawberries, chopped
- 2 cups water
- 1 cup mixed berry juice
- 150ml caster sugar
- 10peppercorns, toasted and cracked
- 50ml lemon juice
- ½ cup fresh mint
Place the strawberries, water, juice, sugar, pepper and lemon juice in a pan, place on high heat and bring to the boil.
Reduce the heat and simmer gently, constantly stirring and mashing the berries for maximum flavour extrusion.
Add half the mint and simmer for a further 30 minutes.
Remove from the heat, add the remaining mint and allow to infuse overnight in a suspended muslin bag over a bowl. You can store in sterilised bottles for up to a month at room temperature. Once opened transfer to the fridge and use within a week. Makes 750ml
Note: You can also swap the strawberries for peeled and diced white peaches.
For more fresh cordial recipes get your copy of the March 2015 issue of House and Leisure magazine.