I love a light refreshing drink on a summery day. Or, one of the few days of the year when the sun shines and the sky is blue and all is lovely in the world.
Which does occasionally happen.
Even in England.
My all time favourite is Elderflower cordial, Mr M and I like to take a cycle out with friends to go hunt down some Elderflowers at this time of year, and took advantage of the lovely sunny Sunday to do so, but it was unfortunately not quite time for Elderflower, only a few heads were ready.
Previously I have also made Lemon (or Lemon and Vanilla) cordial, which was also quite lovely, but I thought I would try something different with some Rhubarb I had about the place, having had some lovely Rhubarb Lemonade at Demuths last week.
Rhubarb Cordial Recipe – taken from here.
1.5kg rhubarb, roughly chopped (I used about 1kg)
Place the rhubarb in a pan with 75ml water over a low heat. Cook slowly until the juices start coming out of the rhubarb, then turn the heat up a little. Continue cooking until completely soft.
Line a large mixing bowl with a piece of clean muslin and tip in the rhubarb. Gather the corners of the muslin and tie together. Hang the bag over the bowl for several hours to drain. (or….. you have an ill-fitting gauze bag and pop it into a colander and keep in place with some beaters……)
Measure the juice: for every litre add 750g caster sugar and 75ml lemon juice.
Pour into a pan on a medium heat and stir to dissolve the sugar. Turn off the heat before it boils. Pour into sterilised bottles and seal.
Serve 1 part cordial with 3 parts still or sparkling water.
I had Kent rhubarb, which was quite green, if I had yorkshire forced rhubarb it might have been even pinker!