- 500 gram lemon juice, freshly squeezed
- 1/4 to 1/2 teaspoon Bi-carb soda, amount as needed
- 550g gram white sugar
Place lemon juice in the mixing bowl . ( or make the juice in the Thermo first and filter it to remove the pulp)
Add the bicarb soda and stir for 1 minute/speed 2. The amount of bi-carb needed depends on the acidity of your lemons.
Add the sugar and bring contents to 85⁰C/speed 2 - this takes about 5 minutes. (longer if doubling the recipe)
Pasteurize at 85⁰C / speed 2 for 8 minutes
Pour into your storage containers and refrigerate or freeze.
The amount of bicarb soda needed very much depends on the acidity of the lemons - if very sour - use the full amount. You can add bi-carb soda after cooking, however some foaming will occur. This recipe is very easy to double.
To serve - This Lemon Cordial is strong in flavour and very refreshing. You only need about 1/2 cm in a 250ml glass - about a 1:20 dilution with cold water. Perhaps a little more if using soda water.
Keep a smaller container ready for use in your fridge, and store the rest in bulk in the freezer.
Make sure your bowl is very clean. It pays to boil some water 120⁰C in it for a few minutes. Use the Varoma to steam sterilize your storage containers at the same time
If everything is very clean and sterilized, I've found the cordial syrup keeps well at least a week in the fridge and often for longer.
You can make litres of this when lemons are readily available. It is so refreshing that it was all gone by the end of summer in my family.
The sugar content is important for safe storage, always use a little more that the total volume of liquid in the bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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