Lemon, Ginger and Rosehip Cordial

Method

1. Drop the 4 Loyd Boost Immunity pyramid bags into a heatproof jug along with the finely grated fresh ginger and the lemon zest. Pour over the 250ml of rolling boiling water.
2. Cover the jug with a small saucer and steep for ten full minutes. The longer steep is needed because the fresh ginger and the lemon zest take more time than bagged ingredients to give up their oils.
3. After ten minutes, lift the bags from the jug, press each gently against the side, and discard.
4. Strain the infused liquid through a fine sieve into a small heavy based saucepan, catching the grated ginger and the zest in the sieve. Discard the solids; they have done their job.
5. Add the 200g of golden caster sugar, the 30ml of fresh lemon juice and the small pinch of fine sea salt to the saucepan with the infused liquid.
6. Set the saucepan over a medium heat and whisk gently for eight to ten minutes until the sugar has fully dissolved into the syrup and the mixture has reduced and thickened slightly. The cordial is ready when it coats the back of a spoon in a thin glossy layer.
7. Take the pan off the heat and leave to rest for ten minutes; pouring boiling cordial into a glass bottle can crack the bottle.
8. When the cordial has cooled to warm (still pourable but no longer steaming), transfer to the sterilised 500ml bottle through a small funnel. Cap the bottle tightly and label with the date.
9. Cool fully to room temperature on the worktop, then transfer the bottle to the fridge. The cordial keeps for up to three to four weeks; the colour deepens slightly over time but the character holds clean.
10. Uses: 30ml stirred into 200ml of hot water for an instant lemon ginger cup, 30ml in 150ml of tonic water for a non alcoholic G and T style long drink, 30ml in sparkling water for a quick fizz, 60ml drizzled across a bowl of Greek yoghurt with toasted granola, or 30ml as a sweetener in a tall iced tea or as the flavouring in a cream based cocktail.