Naartjie and passion fruit cordial
|2 cup||pnp sugar|
|1 cup||naartjies — juice|
|naartjies — peel|
|125 ml||granadillas — pulp|
|1 tsp||Robertson's citric acid|
Combine sugar and water in a saucepan and gently simmer until sugar crystals dissolve into a clear syrup.
Stir juice, peel, granadilla pulp and citric acid through sugar syrup. Store in sterilised bottles (the citric acid should preserve the cordial for about a month).
More good ideas:
– Pour a splash of cordial into a glass and top with soda or lemonade and a spoonful of ice cream.
– Pour a dash of cordial into a champagne flute and top up with sparkling wine.
– Add a little finely grated ginger to the sugar syrup.