Hibiscus Ginger Cordial

We’ve adapted this from a recipe for ginger beer that was given to us by a friend and fellow beverage enthusiast. He made a sparkling drink by adding yeast and carbonating it in the bottle, but we find it’s a little easier and more versatile as a concentrated cordial.

This is ideal as a light spring drink, for Easter brunches or afternoons spent enjoying the emerging sunshine. Use it with sparkling or still water, and booze it up as you please. Gin is an especially suitable match.

Ingredients:

2 cups water
1½ cup cane sugar (AKA raw organic sugar, turbinado sugar)
½ cup cracked dried ginger pieces, or ¼ cup grated fresh ginger
1 cup freshly squeezed lemon juice
2 oz freshly squeezed lime juice
½ tsp peppermint leaves
1 Tbsp hibiscus flowers
1 Tbsp rose petals
2 tsp rose water

Instructions:

1. Put the water, citrus juice, sugar, ginger and peppermint in a pot over medium heat. Stir until the sugar is fully dissolved, then reduce the heat and simmer slowly for 30-45 minutes.
2. Add the hibiscus and rose petals, turn off the heat and steep for 15 minutes more.
3. Add the rose water, stir and strain into a clean bottle. We use a cheesecloth-lined funnel for this. An empty liquor bottle is the perfect size.
4. To serve, use around 1oz of cordial for 5oz of sparkling water. Add ice and a slice of lemon.
5. Store in the fridge for up to 2 weeks.