glut

Lime Cordial

This is the last citrus post for a while. I promise. And yes, it’s another drink!

Lime cordial is a favourite around here. My husband loves a long cold cordial on a hot day so making lime cordial seemed like a good thing to do with all those limes.

I did a little googling and most recipes appeared to be quite similar so I decided to create my own version using ingredients and equipment I had on hand. In order to make juicing easier I boiled the limes for a couple of minutes, if you have a microwave you could give them a quick zap, as heating them releases all that lovely juice.

juiced

Ingredients:

  • 10 limes
  • 4 cups water
  • 6 cups sugar
  • 1 tbsp citric acid

Method:

  1. Zest a couple of the limes.
  2. Juice the limes.
  3. Bring water to the boil with the lime zest.
  4. Add sugar and citric acid to boiling water.
  5. Stir until dissolved. Boil for about 3 minutes then remove from heat.
  6. Add lime juice and bring the cordial back to the boil and simmer gently for a couple of minutes.
  7. Remove from the heat and leave to cool.
  8. Pour into sterile bottles.

This makes a lovely fresh cordial, both cloudy and syrupy. If cloudy is not your thing you can strain the cordial before bottling using a fine sieve or muslin but I am quite content with a cloudy cordial. You can of course adjust the amount of sugar etc but remember sugar acts as the preservative here so yes, a lot is necessary (the upside being when you make it yourself you realise just how much sugar is in it and hopefully will serve accordingly!).

limecordial

And yes, these are limes not lemons! They ripened on the tree in the sun so they are a wonderful yellow-lime green colour rather than the green limes you find in the supermarket which were picked unripe and ripened with gas after being stored for who knows how long (ugh). As you can see from the label it’s taken me a while to get this post up but the lovely hot weather over the weekend had my husband cracking open a bottle and it was delicious! I just had to share it with you.

Preserved Lemons

One of the easiest ways to use up a glut of lemons is to make- preserved lemons! Who’d thunk it!

Preserved Lemons

Preserved lemons are used in a lot of North African and Indian cooking. The have an intense lemony flavour and though the flesh can be used in sauces etc it is really the peel you are after. So how to make them? Well you simply wash your lemons and quarter them. Layer the lemon quarters in a sterile jar with lots of salt (don’t use salt with iodine as it inhibits fermentation), pushing down to release the lemon juice. Fill the jar with lemons and salt, you can also add black peppercorns and bay leaves for extra flavour, making sure they are packed in tightly (without air bubbles like the large one you can see in my photo- eek!). If the lemons are not covered by their own salty juices you can add a little brine (salt water) to ensure they are covered. Screw on a lid and leave at room temperature to ferment. That’s it!

Leave for at least four weeks, the lemons will soften and the flavour will intensify over this time. When you’re ready to use them rinse the lemons, discard the flesh or reserve for a sauce or dressing, trim any white pith from the peel and slice finely. Delicious in so many recipes!

EDIT: If you are having trouble getting your lemons to stay under the juice/brine rustle up one of those little table-like plastic stands that are used to stop take-away pizza from sticking to the pizza box lid. Put the flat surface down on top of your lemons then screw on the lid. The lid will push on the little ‘legs’ and force the lemons under the liquid and keep them there! Simple but effective!