10 mins plus overnight infusing time
Not Too Tricky
makes 1.2
About the recipe
A stunning homemade cordial to capture the taste of spring. Dilute with plain or sparkling water, cava or Prosecco, or use as a drizzle for freshly baked cakes.
Ingredients
100g fresh mint
100g fresh basil
400g golden caster sugar
4 tablespoons quality runny honey
2 lemons
Top Tip
SIMPLE SWAPS
– For a different vibe, try using 200g of Thai basil, nettles, lovage, pea pods, lemon verbena, elderflower, cherry blossom, magnolia, blackcurrant leaf or wild fennel in place of the basil and mint.
Watch our video on how to sterilise jars.
Method
- Wash the herbs thoroughly in cold water.
- Place the sugar and honey in a large saucepan with 1 litre of cold water. Gently bring to the boil, stirring, until all the sugar has dissolved, then take off the heat.
- Thinly slice the lemons and add to the pan, then pick in the herb leaves, making sure they are completely submerged.
- Pop the lid on and leave to one side to infuse for 24 hours.
- The following day, line a fine sieve with muslin over a large bowl (if you don’t have muslin, you can use a sheet of high-quality kitchen paper) and strain the cordial.
- Pour into a 1.2-litre sterilised bottle or jar (see tip) and drink diluted with water, soda, cava or Prosecco.
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