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- January 9, 2006 at 11:37 pm #235479Candace
flavorings, extracts and liqueurs
You can make many of your own extracts, flavored sugars, and fruit cordials or liqueurs at home without too much effort by infusing fruit peels and spices in vodka, rum, or other liquors.
It’s a fun and easy project during the winter months. when decanted in fancy bottles and bedecked with colorful ribbons, raffia-tied spices, cinnamon sticks and pine cones, the bottled infusions make cheerful and welcomed holiday gifts.
vanilla extract recipeadd 3-4 vanilla beans to a 1/2 pint canning jar filled with 1/2 vodka and
1/2 Myer’s rum (or just plain vodka will do).
There are also vanilla flavored vodkas on the market now, but that sort of defeats the purpose. In
a few weeks when the vodka has sufficiently infused, you can remove the vanilla beans and then store them in a jar filled with sugar for several months.
The sugar will take on the vanilla flavor and you can use this sugar to make apple pie, cookies, sprinkle on desserts or in whipped cream, etc. Or else leave the beans in the vodka; they will eventually dissolve over time. Shake up the jar to disperse before using. Try infusing strega (Galliano) with vanilla beans; use this instead of vanilla extract when making biscotti or pound cake; or for soaking Baba au Rhum.Allow Aunt May’s next holiday fruit cake to imbibe this instead of the traditional brandy soak.
To make mint extract, obtain a pound or so of fresh spearmint or peppermint leaves (harvest them at noon time on a sunny day), wash them well and crush/bruise the leaves.
Add these to a quart sized canning jar of vodka and place in the sun. Using a piece of well-washed, new cheese cloth, strain (and discard) the leaves from the infusion after three to four weeks.
Citrus Extracts (Orange or Lemon):
For orange or lemon extract, you need to use a zesting tool or a vegetable peeler to strip off the peels of the citrus while leaving the white “pith”, which is bitter, behind.
Squeeze the fruit, removing the membranes and seeds; place peels and fruit pulp into a quart sized canning jar, filling 1/3 of the jar. Add vodka (there are citrus flavored vodkas that might be interesting, or else try limoncello!).
For anise extract, fill a 1/2 pint canning jar with whole star anise. Fill with vodka, leave indefinitely. Star anise also stores well in sugar to make anise flavored sugar.
(An interesting side note: Star anise are the star shaped seed pods from the fruit of a Chinese evergreen tree which provides a key ingredient used in the production of Tamiflu, an antiviral agent purportedly effective in helping to fight H5N1 bird flu and other influenza).
Pomegranate Liqueur or Pomegranate Cordial
Pomegranates make an interesting cordial and a great substitute for red food coloring as well. Just look at that color! No wonder pomegranates are loaded with anti-oxidants.
Remove the skin and membranes from 3-4 pomegranates and put the seeds, separated, in the bottom of a quart sized canning jar. Crush the seeds with the back of the spoon.Fill the rest of the jar with vodka. Let sit about a week. Store in a sealed decanter in a cool, dark, place.
In all infusions, check the progress of things from time to time (by tasting, of course!).
If the infusion is lacking flavor, leave it to steep for a longer period or start again by straining the liquid and adding a new batch of the flavoring ingredient (to the same vodka that has been already infused).In this way, you can also add multiple layers of flavor or create new combinations by using a second flavoring ingredient the next time around !
Anne of green gables raspberry cordial
48 oz raspberries, fresh or frozen (4 pints)
1/3 cup fresh lemon juice
3 cups sugar
12 cups waterYou will also need: Very large bowl, large spoon, medium saucepan, plastic wrap or towel, fine mesh sieve or strainer, medium bowl, 2 pitchers or gallon container.
- Raspberries should be cleaned and rinsed before being placed in a very large bowl.
- Add the lemon juice to the berries. Stir the juice into the berries with a large spoon.
- Put 12 cups of water and 3 cups of sugar into a pot and bring to a boil. Stir until the sugar dissolves. Remove from the heat.
- Then pour boiling water over the raspberries. Let the water cool to room temperature for 1-2 hours.
- Wrap the bowl in plastic wrap or a towel that you don’t mind staining. Steep in the refrigerator for 24 hours.
- Strain the cordial through a fine mesh sieve.
- Use a spoon to gently push on the solids to extract more juice. The cordial will become slightly cloudy, which will sediment at the bottom of the storage container, but it will not affect its flavor. For a clearer cordial, strain the solids instead of pressing them down.
- Afterwards, you’ll find that the leftover berries are mushy and quite sweet. I usually serve them as a topping for ice cream, with a drizzle of the finished cordial over the top.
- A gallon jug will work well to store the cordial if you make it in a large quantity. If you don’t need quite so much cordial, you can easily halve the recipe.
- Mix 1 part cordial with 1 part water or seltzer water before serving. To make the cordial less sweet, dilute it to your taste. Refrigerate.
You can also use blackberries instead of raspberries.
Homemade cordial lasts about a month in the fridge, after that it will begin to ferment.
- July 4, 2007 at 2:03 pm #600261Liss
Rhubarb cordial is one of the most delicious things I’ve ever tasted, but it’s not hard to make. It takes minimal time and effort to make rhubarb cordial from scratch. You have to wash the rhubarbs, chop them up, boil them down with sugar and then strain out all the pulp. Finally you mix in some lemon juice or lime juice for flavor. It’s as simple as boiling water.Our recipe makes around 2 cups of tasty rhubarb cordial that will last in your fridge for up to 4 weeks after opening. Just add water and ice cubes if needed and enjoy every sip!
1 1/2 cups (300g) Turbinado or golden caster sugar
zest and juice 1 orange
zest and juice 1 lemon
3 2/3 c. (450g) rhubarb , chopped
1 slice fresh root ginger , peeled
1 1/4 c. water
- Put the sugar in a large saucepan with 1 1/4c water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
- Cook the mixture over a medium heat until the rhubarb is falling apart.
- Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
- Serve approx. cordial at a 1:4 ratio with sparkling or seltzer water. So 1/4 c. cordial with 1 cup sparkling water
- June 24, 2016 at 11:04 am #600265LissI love raspberries, but they don’t last long enough. Homemade raspberry cordial is the perfect way to preserve a batch of fresh berries for months to come. The flavor is so much better than anything you’ll find in stores!
Raspberry Cordial Recipe – Save a whole year’s worth of summertime with this concentrated raspberry syrup recipe that only takes minutes to make and will keep in your fridge for up to 6 months (or longer!)
Raspberry Cordial RecipeIngredients
1 lb fresh raspberries (about 500g) or 4 cups
2 1/2 cups caster sugar (500g)
3 tbsp red wine vinegar
Before we begin, A note about the sugar, this recipe calls for caster sugar which is not readily available in the United States. Sugar that is ground to a consistency between powdered and granulated is called caster sugar. If you don’t have castor sugar, you can make your own by measuring sugar into your blender and pulsing a couple of times.
Put the raspberries and sugar in a pan with the vinegar. For 10 minutes, mash over low heat until smooth and syrupy. Put through a sieve into a clean pan.2
Stir the seeds in a bowl with 1 1/4 cups (300ml) water, then sieve them again to remove the final pulp from the seeds. Pour the liquid into the pan with the sieved pulp, stir well, and boil for 1 minute. Fill small sterile bottles and seal. Unopened cordials will keep for a few months. Once opened, store in the refrigerator.
- February 24, 2020 at 2:56 pm #600279Liss
Pomegranate cordial is expensive and hard to find.Pomegranate cordial is a special ingredient that adds an amazing flavor to cocktails, mocktails, and desserts. And it’s not easy to come by in the United States!
Make your own pomegranate syrup at home with this recipe. It’s super simple, all-natural and costs less than $10 for a months worth of homemade syrup—which makes about 1 cup of delicious pomegranate juice concentrate!
Pomegranate Cordial Recipe
6 large pomegranates
1 cup (180g) granulated sugar
1 lemon, juiced1 To catch the juice, line a colander with muslin and place it over a large bowl. To loosen the seeds, roll the pomegranates on your work surface. Cut the fruit in half crosswise and squeeze the juice from the pips into muslin.
2 Twist and squeeze the 4 corners of the muslin together to extract as much juice as possible. Use a rolling pin to bash and then twist and squeeze again.
3 Put the sugar and pomegranate juice into a non-reactive pan and gently heat until the sugar dissolves.
Bring the mixture to a boil. Remove the froth, then lower the heat and simmer for 10 minutes.4 Incorporate the lemon juice, remove from heat, and allow to cool.
5 Fill sterile bottles or mason jars and seal. Store in a fridge once completely cooled. It will keep for up to two weeks.
For a refreshing summer drink, mix 2 tablespoons pomegranate cordial with ice in a tall glass. Pour in crushed ice and mint leaves, and top up with still or sparkling water.
For a lovely mimosa style cordial, combine 2 tbs of pomegranate cordial in a glass, top with orange juice and a splash of champagne.
- April 24, 2021 at 2:03 pm #600263Liss
Elderflower cordial is a classic British drink that can be enjoyed on its own or used as an ingredient in other drinks, desserts and cocktails.Most elderflower cordials are sweetened with refined sugar, but our version is naturally flavored with organic cane sugar and uses real lemons instead of artificial flavors. We add vanilla beans for a rich taste that’s perfect to sip on its own or use in your favorite cocktail recipe. The result is a uniquely delicious beverage you’ll want to enjoy all year long!
Our elderflower lemon & vanilla cordial has just the right balance of floral notes and citrus flavor without being too sweet so it can be enjoyed by itself or mixed into your favorite cocktails like the Moscow Mule, Pimm’s Cup or Gin Fizzes. You can also use it as an ingredient in homemade ice cream recipes, milkshakes, smoothies and even layered over cake! It’s great for adding unique flavor
A note about the sugar, this recipe calls for caster sugar which is not readily available in the United States. Sugar that is ground to a consistency between powdered and granulated is called caster sugar. If you don’t have castor sugar, you can make your own by measuring sugar into your blender and pulsing a couple of times.
Elderflower, lemon & vanilla cordial4.5 cups (1kg) superfine (caster) sugar
2 unwaxed organic lemons , halved, plus a strip of peel
1 vanilla pod , seeds reserved
1 tbsp citric acid powder or vitamin C powder
about 40 fresh elderflowers , shaken free of bugs, lightly rinsed
- Put two litres of water into a large pan. Bring the sugar, lemons, vanilla pod, and powder to a boil slowly.
- After the mixture has been reduced by half, remove it from the heat.
- Stir the Elderflowers gently into the pan. Cool completely, then pass through a muslin-lined sieve into a clean pan. Stir in the vanilla seeds and store the cordial in sterilized bottles with a strip of peel and the vanilla pod. Use 1 part cordial to 5 parts iced water to make a refreshing drink.
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