Rebel, rebel

Oops!  It would appear that I have broken a cardinal rule of blogging in my first attempt. However, at least it means someone has actually read my first post (even if I did have to point them very clearly in the right direction - but thanks a million Becsini!)

Anyway, I blogged about the Root Ginger Quencher / Fiery Ginger Cordial that I had made to pass the time whilst my sewing machine is being fixed (on which note, still no word from the engineer) but failed to include the recipe. Apparently this is very bad blogging but at least it does give me a topic for my second post.  So, here it is:

Root Ginger Quencher

Makes approximately 350ml of cordial

Ingredients

• Rind of 1 unwaxed lemon
• 150ml golden caster sugar
• 150ml lemon juice
• 3 inch generous chunk of fresh ginger (no need to peel - it adds flavour)
• 1tsp chili flakes
• 50ml water

Method

1. Peel the rind off the unwaxed lemon, making sure you remove any of the white pith and put in a heavy based saucepan.
2. Add the water, sugar, lemon juice, chopped ginger and chili flakes.
3. Bring to the boil and stir until the sugar has dissolved and you have a syrup.
4. Carefully strain the mixture through a fine sieve or muslin into a bowl and set aside to cool.
5. When cool, pour into a sterilised bottle.

To serve

Add to ice, top up with sparking water and garnish with fresh lime (or whatever other combination of other mixers you fancy experimenting with).

I imagine that it is also good practice/blogging protocol to say where the recipe is from. I got it from an e-newsletter last summer from the wonderful Thali Cafe, who are based all around Bristol. If you are local and have never been, shame on you - go now! And if you are ever visiting this wonderful city, I highly recommend a visit.  I sincerely hope you won't be disappointed. You will certainly leave with a full belly and having not broken the bank - two very important features in my book!