rose-geranium and lemon cordial recipe
This is one of the best early autumn drinks – when scented-leaved pelargoniums are at their most prolific so you can pick the leaves almost as often as you like.
I now grow a big block of Pelargoniums ‘Attar of Roses’ and ‘Sweet Mimosa’ especially for cordial and adding into blackberry and apple pies and crumbles. The fragrant leaves add a distinct and delicious flavour. Add citric acid if you want to store this for more than three or four days in the fridge.
Makes 2 litres
- 2kg caster sugar
- 1 litre water
- handful of rose scented geranium leaves
- juice 6 – 8 lemons (depending on whether tartaric acid is used)
- finely grated zest of 2 lemons
- 30g citric (or tartaric) acid (Optional)
Heat the sugar, water and geranium leaves until the sugar is dissolved. Cool. Remove the geranium leaves and add the citric acid (if using), juice and zest.
Dilute to taste with sparkling water.