Exact quantities, then the method.
Making your own cordial sounds fiddly but really is not, and the result knocks the bottled stuff into a hat. Ginger tea gives you a clean, warming base, and crushing a little fresh root ginger into the steep pushes the heat up to something with real backbone. Sweetened and sharpened with lemon, it keeps in the fridge for a fortnight and turns a glass of plain sparkling water into a proper homemade ginger fizz.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Ginger Tea Cordial recipe. Canonical: https://teas.co.uk/recipes/cocktails/ginger-tea-cordial/
You'll need
- 4 pyramid tea bags of Teapigs Sweet Ginger
- 500ml freshly drawn water at 100C, just off the boil
- 250g caster sugar
- 50ml fresh lemon juice
- 2 thin coins of fresh root ginger, peeled and crushed
- 1 medium saucepan
- 1 fine sieve for straining
- 1 sterilised 500ml glass bottle with cap
- 1 saucer for covering the steep
Method
- Steep the 4 pyramid bags and the crushed ginger coins in 500ml just-boiled water for seven minutes under a saucer.
- Lift out the bags and press them gently, leaving the ginger in.
- Tip the liquid and ginger into a saucepan with the sugar and lemon juice.
- Simmer gently for ten minutes, stirring until the sugar has fully dissolved.
- Strain through a fine sieve into a jug, then pour into a sterilised bottle and seal.
- Cool, then keep in the fridge and use within two weeks.
- To serve, mix one part cordial to four parts cold sparkling water over plenty of ice.
- Tip: a splash lifts a hot toddy or livens up a fruit salad, so a bottle is worth keeping around.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Sweet Ginger, 15 Tea Bags, 37.5g
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