Mint Cordial

Mint Cordial, made with just fresh mint, sugar and water, is a refreshing drink on a hot day. Try it over ice and topped with sparkling water or use it in mojito style cocktails with rum, vodka or gin.

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If you’re blessed with a garden full of mint then I envy you.

Mint, closely followed by coriander, is my favourite herb. But I haven’t had a really good bed of mint going since the house we left in 1998.

Despite having to eke it out over the huge amount of dishes I want to use it in right now, I’m so glad I reserved some of my precious mint for this fantastic Mint Cordial.

Cordials

It’s thought that the first cordials, containing alcohol, were developed in Renaissance Italy and sold as tonics or medicines.

However, even the first cordial we’d recognise as such, Rose’s Lime Cordial, was originally flogged for its supposed health-giving properties.  Read more about the history of cordials.

But I love homemade cordials because they’re one of the easiest preserves to make.

Usually a simple mix of juice and sugar, boiled for a short time only, they don’t have the long keeping qualities of jams and chutneys. Store cordials in the fridge and they should last for a month though.

But I still think there’s a place for cordials. Relatively quickly made, it’s so satisfying to open a bottle of fruity or herby cordial and enjoy a refreshing drink with sparkling water.

Free of the additives found in commercial squashes, and minus the hefty price tag of the high end ones, homemade cordials have a lot going for them.

And once you start using them in cocktails, you’ll love cordials even more!

Mint Cordial

Due to the scarcity of mint in my garden, the recipe at the end of the post makes a relatively small amount of Mint Cordial: approximately 225ml. But do double or even triple the amounts if you’ve plenty of mint.

You could also make a stronger tasting cordial by increasing the amount of mint but keeping the water and sugar levels the same.

Straight from the bottle, the finished cordial does taste quite sweet. However, bear in mind that it’s going to be diluted for use. By all means reduce the amount of sugar if you prefer. But also remember that it’s sugar that’s doing the work of preserving, so reduced amounts may lower the cordial’s keeping properties.

I added a little peppermint extract to my Mint Cordial to intensify the flavour. But I just happened to have a bottle in the cupboard (albeit about three years out of date) and really wouldn’t bother to buy it just for this recipe. Especially if I had loads of fresh mint.

By the way, don’t expect your Mint Cordial to be a Crème de Menthe bright green: that’s fake colouring.

It might not even have a lovely golden colour like the photo I took with the sun shining through it. In normal light, it’s probably going to be a rather murky olive green.

But don’t worry. It will still taste wonderfully minty.

Using Mint Cordial

The simplest way to enjoy Mint Cordial is of course to pour some in a glass over ice and top up with sparkling water, soda water, lemonade or ginger ale.

But you can also use Mint Cordial in mojito style cocktails. I made my Not Quite Mojito using vodka. Use white rum if you prefer, or gin would work too.

Not Quite Mojito

(serves 1)

In a cocktail shaker, shake together:

• double measure of white rum, vodka or gin
• 1 tablespoon of Mint Cordial
• juice of half a lime
• dash of bitters
• ice cubes

Pour over crushed ice in a lowball glass. Garnish with a sprig of mint and a slice of lime.

If you’ve made Mint Cordial, let me know what you think by rating the recipe and leaving a comment.

Which other homemade cordials do you like?

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Mint Cordial

Mint Cordial makes a refreshing drink with sparkling water, soda or lemonade. Or use it in mojito style cocktails.

Course Drinks, Preserve

Cuisine World

Keyword summer

Prep Time 15 minutes

Cook Time 5 minutes

Infusing time 2 hours

Total Time 2 hours 20 minutes

Servings 225 ml approx

Author Moorlands Eater

Ingredients

• 150 g sugar
• 25 g fresh mint include stems if they're not woody
• 2 drops mint extract optional

Instructions

1. Put the sugar in a large jug followed by the mint (or use a pestle & mortar if you have one big enough).

   Using the end of a rolling pin, pound the mint into the sugar so that it releases its oils.

   Keep going until the mint and sugar form a sandy paste.

2. Pour 150ml of boiling water from a kettle into the jug and stir well.

   Cover the jug, e.g. with a plate, and leave until the contents are completely cold (approx 2 hours).

3. Meanwhile

   In hot, soapy water, wash the jug and also the bottle or jar you're going to use to store the cordial in. Dry the jug.

   Put the oven on its lowest setting and place the bottle or jar on a baking tray inside.

   Turn off the oven when the bottle or jar is hot, but leave inside until the cordial is ready.

4. Take a sieve (line it with cheesecloth or muslin if it's not very fine) and place it over a saucepan.

   Tip in the contents of the jug and press down with a spoon to push all the liquid out and into the pan.

5. Over medium heat, stir until any undissolved sugar dissolves.

   Turn up the heat and boil for 2 minutes.

   Take off the heat and stir in the mint extract if using.

6. Transfer the cordial to the cleaned jug which will make it easier for you to pour it into the warm, sterilized bottle or jar.

   Put on the lid and leave to go cold before storing in the fridge.

Recipe Notes

The cordial should keep for a month in the fridge.

Shake well before use.