zest and juice of 10 lemons,
3 teaspoons tartaric acid ( or citric acid )
3 cups of white sugar
3 cups of water
Put the zest and juice into a plastic bowl with the tartaric acid.
Gently heat together the sugar and water, stir to dissolve
bring to the boil and simmer for 20 mins.
Pour over the zest and juice,cover and leave for 24hrs.
Strain and pour into sterilised bottles.
Dilute with water or soda water to make lemonade.
You can also add a big glug of the cordial to cream cheese to make a quick and easy lemon cheesecake filling.
This recipe I got from my wonderful mum, I've also tried them substituting the lemonade for ginger-ale and adding some chopped preserved ginger in syrup.
2 cups self-raising flour, sifted
1/4 cup caster sugar
1/2 cup double cream
1/2 cup lemonade
2 tbsp milk, to glaze before baking
Preheat the oven to 220°C. Lightly grease a baking tray.Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 4cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned. Serve warm with lemon curd and large cups of Earl Grey tea while listening to No Pussyfooting by Brian Eno.
Great dinner this week at The Orange in Pimlico, best rabbit ever, with clouds of perfectly cooked gnocchi and green olives.
Beetroot, fig and goat cheese tart was a little sweet but cooked well.
Great place, buzzy, perky service,reasonably priced and a small but delicately formed wine list made for a wonderful evening,oh and they also have rooms,which my dining companions were slightly obsessed with checking out- or rather checking out who was going to check into one..
Love Food X