Ginger cordial

Ingredients

• 200g root ginger
• 3 lemons
• 300g golden caster sugar
• 1 tsp citric acid
• 1 stick of lemongrass (optional)
• 1 tbsp honey

Method

1. Cut the ginger into thin slices and put in a large pan.
2. Zest and juice the lemons and add to the pan.
3. Bruise the lemongrass with the back of a knife. Slice lengthways and add to the pan. (optional)
4. Cover with 1.5 litres water.
5. Stir in the sugar and citric acid and cook over a low heat for 3-4 minutes until the sugar has dissolved.
6. Bring to the boil and boil for 60 minutes or until the liquid has reduced by a third.
7. Remove the ginger and lemongrass using a slotted spoon, and put in a food processor with a few tablespoons of the liquid.
8. Pulse the ginger and lemongrass into a paste, and return to the pan. Cook for a further 10 minutes.
9. Remove the pan from the heat and strain through a seive.
10. Stand until cooled then seal tightly and label. Store in the fridge, use within 3 months if bottle is sterilised, or 1 week otherwise.