Place water and ginger in a large pot and bring to the boil. After 10 minutes strain out ginger, and add sugar citric acid and lemon juice to the water. Bring back to the boil and simmer for 5 minutes. The sugar should be completely dissolved.
Whilst the cordial is simmering you’ll need to sterilise the bottles. Wash all bottles and lids in hot soapy water and let them drain upside down. Place the bottles on a tray and turn the oven onto 110°C. When the oven reaches this temperature, turn the oven off and leave bottles for 10 minutes. By this time they will be sterilised so ensure you don’t touch the insides! Ensure you fill hot bottles with hot cordial or cool bottles with cool cordial or they may crack.
Place lids in boiling water for 2 minutes – drain and screw onto the bottles. Careful, they’re hot!
Pour cordial into sterilised bottles and seal. The cordial is fine to drink straight away, and perfect with sparkling water for fresh ginger beer. Once opened ensure cordial is kept in the fridge.
Photography and recipe by Emily Fitzgerald from Adeline & Lumiere