Key Lime Cordial
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I relented and bought a new umbrella today. I thought that I wouldn’t need to replace my last lost one because it was May. Because the sun should be shining, and life should be swell but instead it rained all day. And all yesterday, and the day before that. There are these brief moments where the sun almost shines through the clouds and it’s almost like there isn’t a blanket of white and grey over us. And then the moment passes and the sun is completely invisble again. And I go back to day dreams of summer days and picnics on Wreck Beach and drinks on patios watching the sunset.
This is a recipe in preparation for those times, and it also makes use of one of the last reminants of the citrus season, the key lime. This makes an afternoon G & T into something glorious, this with a splash of vodka and some sparkling water is the perfect post work wind down drink. This means you never have to run out to the store to get lemons and limes before a party, because this is better. This is not the lime cordial you buy at the store with fruit juices from concentrate. This is so fresh you can hardly tell it wasn’t squeezed just for your drink. This you want in your house at all times.
Key Lime Cordial
Adapted from the Lime Cordial recipe by Stephanie Alexander.
*You can make this with regular limes if you can’t find them of course, but there is a soft sweetness to a key lime that elevates this. I’ll admit that they take work, i had to squeeze 30 key limes but I also got over 2 litres of cordial, so that’s okay by me.
**I bought both citric and tartaric acids at a gourmet shop near me, but you can also buy them both at make your own wine stores.
300ml Key Lime Juice (about 30 key limes)*
2kL Sugar
1L Water
30g Citric Acid**
30g Tartaric Acid**
Bring a large pot of water to a boil
Wash 2x 1L jars or bottles carefully then place them and their lids in the pot of water and sterelize them.
In the meantime bring the water and sugar up to a boil.
When the sugar has totally dissolved add in the acids, and bring back to a boil.
Now add the juice and bring it back to a raging boil.
As soon as it hits that mark, turn off the heat. Take the jars out of the water and set them straight on a clean counter. Pour in the cordial leaving a 1/4 inch of head space and put on the steralized lids. It can be tricky to judge how much to pour in because of the bubbles, if your unsure add a little extra.
Allow to cool slowly at room temperature making sure the lids seal properly.
This will keep for ages, and if you don’t feel like sealing the jars it will last a long time in the fridge with a screw cap.
