Exact quantities, then the method.
A lemon and ginger cordial earns its place in the fridge by doing several jobs: a warming hot cup in winter, a sharp ginger soda in summer, the base for a hot toddy, even a quick glaze for salmon or a stir-fry. Boiling the fresh ginger first, then a strong covered steep, gives it a proper kick.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Lemon and Ginger Cordial Base recipe. Canonical: https://teas.co.uk/recipes/cocktails/lemon-and-ginger-cordial-base/
It uses Teapigs Lemon and Ginger, a pure caffeine-free infusion. Fifteen minutes, and it makes about 500ml.
You'll need
- 6 Teapigs Lemon and Ginger tea temples
- 400ml water
- A 4cm piece of fresh ginger, sliced
- 250g caster sugar
- Juice of 2 lemons
Method
- Boil the water with the sliced fresh ginger for 3 minutes, then take off the heat, add the 6 temples and steep, covered, 8 minutes for a strong, hot base.
- Lift the temples out, strain out the ginger, and return the brew to the pan with the sugar.
- Stir over low heat just until the sugar dissolves, then simmer 4 minutes to a light syrup.
- Take off the heat, stir in the lemon juice, and cool.
- Pour into a clean bottle. Hot cup: 1 part base to 4 parts just boiled water. Ginger soda: 1 part base, 4 parts cold soda. Toddy: add a measure of whisky to the hot cup.
- Keeps 2 weeks in the fridge; caffeine free.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Lemon and Ginger, 15 Tea Bags 37.5g
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