Lemon verbena and vanilla cordial

Lemon verbena and vanilla cordial

This homemade cordial for grown-ups uses herbs, lemon verbena, lemon juice and edible flowers to create a sophisticated cooler for spring and summer days.

Lemon verbena and vanilla cordial

Or, when elderflowers are in season, go foraging and then make this recipe for elderflower cordial.

  • Serves icon Makes about 650ml cordial (14-15 servings)
  • Time icon Hands-on time 20 min, plus cooling

This homemade cordial for grown-ups uses herbs, lemon verbena, lemon juice and edible flowers to create a sophisticated cooler for spring and summer days.

Or, when elderflowers are in season, go foraging and then make this recipe for elderflower cordial.

Nutrition: Per Serving (for 15)

Calories
73kcals
Fat
none
Protein
0.1g
Carbohydrates
18.2g (18.2g sugars)
Fibre
trace
Salt
trace

Ingredients

  • 1 vanilla pod
  • 250g caster sugar
  • 8g dried lemon verbena leaves, plus extra fresh leaves to serve (see tips)
  • 350ml lemon juice (juice from 8-10 lemons)
  • Lemon slices, edible flowers, ice cubes (see tips) and chilled sparkling water or sparkling wine to serve

You’ll also need

Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Slit the vanilla pod lengthways and scrape out the seeds. Put the pod and seeds in a pan with the sugar and 250ml water, then gently heat to dissolve the sugar.
  2. Bring to the boil and bubble for 2 minutes, then take off the heat and add the dried verbena leaves. Stir, then steep for 10 minutes. Strain the syrup through a sieve into a clean pan (discard the solids), add the lemon juice and put over a medium heat. Bring to the boil and simmer for 1 minute. Pour the syrup into the bottle, cool for about 30 minutes, then seal. (see Make Ahead).
  3. To serve, put lemon slices, ice cubes (see Expert Touch), edible flowers and verbena leaves in each glass, add 3 tbsp cordial, then top up with sparkling water or sparkling wine.

Nutrition

Nutrition: per serving
Calories
73kcals
Fat
none
Protein
0.1g
Carbohydrates
18.2g (18.2g sugars)
Fibre
trace
Salt
trace

delicious. tips

  1. Expert touch: Make decorative ice cubes by freezing edible flowers or tarragon leaves in ice cubes, if you like.

    Easy swap: If you can’t find fresh lemon verbena to garnish, use mint.

  2. Unopened bottles will keep for up to 1 month. Once opened, store in the fridge for up to 2 weeks.

  3. Watch our video about how to sterilise bottles and jars.

Buy ingredients online

Recipe By:

Kitchen Trinity/The Taverne Agency

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Elderflower recipes

Elderflower cordial

Make a supply of this cordial recipe when elderflowers are...

Save recipe icon Save recipe icon Save recipe

Non-alcoholic drink recipes

Rhubarb cordial

A non-alcoholic rhubarb drink recipe made with cardamom for a...

Save recipe icon Save recipe icon Save recipe

Christmas gift recipes

Raspberry gin and tonic syrup

Pour this raspberry, gin and tonic syrup into glass bottles...

Save recipe icon Save recipe icon Save recipe

Rhubarb recipes

Rhubarb spritz cocktail

Jason Atherton’s rhubarb cocktail recipe is a twist on the...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.