RECIPE: HOW TO DO LEMON VERBENA AND VANILLA CORDIAL

This homemade cordial for grown-ups uses herbs, lemon verbena, lemon juice and edible flowers to create a sophisticated cooler for spring and summer days.

RECIPE HOW TO DO LEMON VERBENA AND VANILLA CORDIAL

Dificulty: Easy
Portion: Makes about 650ml cordial (14-15 servings)
Time: Hands-on time 20 min, plus cooling

Ingredients

1 vanilla pod
250g caster sugar
8g dried lemon verbena leaves, plus extra fresh leaves to serve (see tips)
350ml lemon juice (juice from 8-10 lemons)
Lemon slices, edible flowers, ice cubes (see tips) and chilled sparkling water or sparkling wine to serve
700-750ml bottle with a lid, sterilised

Step by step preparation

Slit the vanilla pod lengthways and scrape out the seeds. Put the pod and seeds in a pan with the sugar and 250ml water, then gently heat to dissolve the sugar.
Bring to the boil and bubble for 2 minutes, then take off the heat and add the dried verbena leaves. Stir, then steep for 10 minutes. Strain the syrup through a sieve into a clean pan (discard the solids), add the lemon juice and put over a medium heat. Bring to the boil and simmer for 1 minute. Pour the syrup into the bottle, cool for about 30 minutes, then seal. (see Make Ahead).
To serve, put lemon slices, ice cubes (see Expert Touch), edible flowers and verbena leaves in each glass, add 3 tbsp cordial, then top up with sparkling water or sparkling wine.

RECIPE: HOW TO DO LEMON VERBENA AND VANILLA CORDIAL

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