You will need sterilised bottles, utensils, lids and a funnel

60g finely grated lemon rind [1]
1500g lemon juice [2]

3000g filtered water
1500g caster sugar
60g citric acid

Weigh the water, sugar and rind into a large stainless steel or enamel saucepan. Place it on high heat and stir until the sugar is lifted from the bottom. Add the citric and tartaric acids, whisk in to dissolve and bring to the boil.

Get your bottles and equipment ready…the bottles need to be hot when you are filling them.

Add the lemon juice to the hot syrup, bring up to the boil and immediately turn off the heat. Straining off the rind, bottle immediately in hot sterilised jars.

Also good for lime cordial

[1] Lime rind makes a very sour cordial great with ice and gin, and I like sour. If you’re not fond of sour either omit with lime cordial or add a bit more sugar.

[2]We use our Breville juice fountain the second one we have owned. Both have been punished without mercy, our first did multitude commercial openings got trucked with us for huge catering gigs for the breakfast juices….why we go to the point of what may seem like a lot of extra work to use this sort of juicer rather than a press, or simple electric juicer where you just cut the fruit in half [we have one]. We make arancia, glacéd peel with the skins so we are utilizing the whole lemon.

Ann Oliver August 9 2023