preserves

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.

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Use what you have

The food we grow in our local community garden goes a great way to relieving the pressure on our grocery budget, however its sometimes requires a bit of creativity and eating out of our comfort zone. At present the garden is producing some lovely daikon. I was so excited when I pulled out this beauty the other day (isn’t harvesting root veggies like uncovering buried treasure- you never know what you’re going to get but you know it will be good)!

daikon

What a thing of beauty! The only problem, of course, was what to do with it?! I knew daikon was often used fresh grated as a condiment but I wanted something that would last some time if my husband didn’t enjoy it (there’s only so much a gal can eat on her own!). Kimchi was the answer. I first discovered kimchi when I was living in China and would frequent a local Korean restaurant for a change of cuisine. I love the stuff. Fermented foods do wonders for my body and kimchi just tastes bloody good. So I got to researching recipes, picked up some Chinese cabbage at the markets, dug out some carrots, chilli and ginger from the crisper, and started fermenting. It worked a treat. I used the entire daikon and rediscovered my love of kimchi.

kimchi

 

Being frugal can force you to use what you have, push your skills and limits, and often results in serendipitous moments. What wonderful discoveries have you made using the things available to you?