Currently where I am its summertime all the time, much to my dislike! I miss cold climates and seasons everyday, the flowers in spring, the falling leaves in autumn, And rain!! I haven’t seen any for 3 months! I am not someone who was made for warm climates! All least treats like these make it that bit more comfortable.
This is a sugar free version of hibiscus syrup, and a drink I actually prefer without the sugar. Locally here it is call Bissap and a drink you can get everywhere, and everyone who makes it seems to think the more sugar the better, sometimes so much so that its nearly impossible to drink! So I wanted to make my own healthy version as I love the flavour of hibiscus.
- 1 cup dried hibiscus flowers
- 4 cups water
- 1½ tsp de-bittered stevia powder
- 1 inch piece of ginger, sliced
- Peel from a lemon or lime
- pinch of salt
Mix all the ingredients in a pan and bring to the boil. Reduce heat and simmer for 10 minutes. Turn off heat and let mixture steep for 5 minutes, the put through a sieve to move flowers, ginger and lime.
Store in a sterilised bottle or jar, and mix approximately 1 part cordial to 3 parts water or soda water and serve with lots of ice.
Yields 1 litre of cordial
This next cordial I adapted from a recipe in VEGETARIAN LIVING magazine called ‘madeleines home-made lemonade cordial’. I made and loved the original recipe, but was put off making is again due to the amount of sugar involved. I also found myself one day with tonnes of limes, something that doesn’t happen very often, so felt I should take advantage.
I added the arrowroot when I first made this recipe just to thicken the cordial as you don’t get the syrup consistency without all that sugar, but it isn’t really necessary. The result was very refreshing and not too sweet which I liked, and will store well in the fridge for a week or so.
- 500ml water
- 2 tbsp powdered debittered stevia
- 2 tsp arrowroot mixed with 2 Tbsp water
- 300ml fresh lime juice (approx. 10-15 limes, depending on their size of course)
- Grated zest of 5 limes
Place the water and stevia in a saucepan and bring to the boil. Reduce heat and whisk in the arrowroot mixture. Simmer for about 10 minutes until liquid has thickened slightly. Whisk in the fresh juice and zest and leave to cool. Transfer to a jug and place in fridge overnight.
Strain out the zest and store the cordial in sterilised bottles or jars in the fridge, and use as a normal cordial, approximately 1 part cordial to 5 parts water.
Yields 500ml of cordial