Homemade Ginger Cordial Recipes

GINGER LIME CORDIAL

Ginger Lime Cordial image

Provided by Leo Robitschek

Yield Makes 1 1/4 cups

Number Of Ingredients 4

Ingredients

3/4 cup packed light brown sugar
3/4 cup roughly chopped unpeeled fresh ginger (about 3 ounces)
1 tablespoon packed lime zest (from about 2 limes)
1/4 cup lime juice (from 2 to 3 limes)

Steps:

In a small pot, bring 7 ounces water, sugar, and ginger to a boil. Stir to dissolve sugar. Remove from heat, add zest, and steep for 30 minutes. Strain, add lime juice, and let cool.

GINGER CORDIAL

Ginger Cordial image

If you like ginger, you will like this cordial. Note: this cordial should last for several weeks in the fridge. However, if it bubbles or looks odd, throw it out. Prep and cooking time does not include sterilisation of glass bottle.

Provided by Chrissyo

Categories Beverages

Time 40m

Yield 1 bottle

Number Of Ingredients 6

Ingredients

2 cups sugar
2 cups water
1 piece lime rind or 1 piece fresh lemon rind (no white)
1 large gingerroot, chopped
2 teaspoons cream of tartar
1 cup lemons or 1 cup lime juice

Steps:

Boil the water, sugar, ginger, rind and cream of tartar for 5 minutes.
Add the lemon or lime juice.
Bring to the boil again.
Take off the heat, strain and pour into a sterilised bottle which will hold approximately 6 cups of liquid.
Use like ordinary cordial, either with iced water for a cooling drink, or hot water for a warming drink on a winter's night.

HOMEMADE GINGER CORDIAL

Homemade Ginger Cordial image

This recipe for homemade ginger cordial, courtesy of Allen Katz, is used in his delicious cocktail, Eli's Elixir.

Provided by Martha Stewart

Categories Entertaining Cocktail Party Ideas

Yield Makes about 5 cups

Number Of Ingredients 5

Ingredients

1 lemon
2 cups sugar
1 piece (3 inches) ginger, peeled and chopped
2 teaspoons cream of tartar
1 cup freshly squeezed lemon juice

Steps:

Slice the top and bottom of lemon with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel. Trim off any white pith from peel and discard. Discard flesh or save for another use.
In a medium saucepan, bring sugar, 1 cup water, ginger, cream of tartar, and lemon peel to a boil over high heat, stirring occasionally, until sugar has dissolved, about 5 minutes.
Add lemon juice and return to a boil. Strain mixture through a fine mesh sieve into a clean bottle; let cool. Keep refrigerated, until ready to use, up to 2 weeks.

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