Peach and basil cordial
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 375ml
Skip to ingredients
- 1kg peachesripe, stoned and chopped
- 6 sprigs basilleaves torn and stem included
- 75g caster sugar
- 2 tbsp lemon juice
Method
step 1
Put the peaches, basil and 600ml water in a pan, and bring to a gentle simmer. Cook for 40-50 minutes or until the fruit is really soft, mashing gently with the back of a spoon to release the juices. Cool, then strain through a straining bag or piece of muslin, squeezing to release as much juice as possible.
step 2
Measure out 375ml of juice and weigh 75g of sugar (always use a 5:1 juice to sugar ratio). Tip the juice and sugar back into the pan and heat gently, stirring, until the sugar has dissolved. Stir in the lemon juice, then cool. Will keep in the fridge for two weeks. To serve, dilute with chilled sparkling or tonic water, or add to bourbon and ginger beer for a fruity cocktail.
