4 Reviews

Another use for this recipe... I took the lemon and ginger peelings/pulp left over from this and added more water. Put it back in a sauce pan and let it simmer away...It made the greatest room freshener!!

3 people found this helpful. Was it helpful to you? [Yes] [No]
Aroostook January 01, 2003

This cordial disappears rather quickly from the fridge so get in sooner to get your share! This recipe scales down well if you want to make a smaller amount.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Missy Wombat July 25, 2003

I halved the amount of sugar suggested as we found it too sweet. (I usually reduce sugar by at least 25% for US recipes as we tend to like things less sweet in Europe). Also left let the flavours infuse before straining when cool for added tang.

1 person found this helpful. Was it helpful to you? [Yes] [No]
emma.howard June 09, 2007

This is so delicious! The lemon helps to cut the sweetness but the real ginger flavour is fantastic (and I'm a real ginger fan, ask Zaar Chef Koooka). I let the ginger,lemon and sugar syrup stand for a few hours before I bottled this so that the flavours could infuse. I'll be making this a lot - thanks Chrissy.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kate in Katoomba October 17, 2004
Ginger Cordial