50 50 Fruit Cordial Recipes

Steps:

• 1. For syrup, in small pan, mix sugar and water. Bring to boiling, stirring til sugar dissolves. Remove from heat. Cool for 30 minutes.
• 2. For orange cordial, score orange peels into four lengthwise sections; remove peels with your fingers. Reserve fruit for another use. Using a sharp knife, scrape off white portions from peels. Discard. Cut peels into strips. For pear cordial, score and thinly slice pears.
• 3. Pour cooled syrup into a sterilized 2 quart glass jar. Add orange peel strips or pear slices. Pour vodka into jar; stir gently. Cover jar with a tight fitting lid. Allow to stand (steep) in a cool dry place for 3 weeks.
• 4. LIne a colander or sieve with several layers of 100 percent cotton cheesecloth or coffee filters. Set colander over a large bowl. Strain fruit cordial through a sieve. Discard orange peel strips or pear slices.
• 5. Transfer strained cordial to sterilized jars or bottles. Seal and label. Store at room temperature for p to 2 weeks. Makes about 5 cups.

Steps:

• Put sugar and acids in a large mixing bowl. Grate the rind of the fruit and add the sugar and acids in bowl.
• Squeeze juice from the fruit and add to mixture.
• Pour the boiling water over and stir until sugar is completely dissolved.
• Cool the mixture strain and then bottle.
• To serve dilute with ice cold water, mixing one part of cordial to four parts of water.

Steps:

• Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored.
• Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea.