Pink Lemonade Cordial

Homemade Pink Lemonade Cordial

Recipe by Erica Brown of Sōlfood.
1 litre freshly squeezed lemon juice
850g sugar 2-3 thinly sliced raw beetroot
Dissolve the sugar in the lemon juice over a low heat. Be careful as sugar can boil quite quickly. Allow the syrup to thicken slightly, then turn off the heat and place the beetroot in the syrup. Allow to stand and cool while the beetroot stains the syrup pink. Pour into sterilised bottles. The cordial can be kept in the fridge for up to five months.
Serving suggestions
This is delightfully refreshing on a hot summer´s day diluted in still or sparkling water with a few blocks of ice. The dilution ratio is a personal taste – rather start with less and add more according to personal taste. This is also a fabulous addition to a gin and tonic, and divine on a cold evening as a hot punch. It can even be served as a delicious syrup over ice-cream or sorbet, and is a wonderful addition to a children´s party instead of soft drinks.

The Gardener