I seem to have a glut of beetroot at the moment which is rather nice so as well as making some beetroot chutney, I thought I would try something new – a beetroot, rosemary and lemon cordial. It’s sweet and earthy with a glorious colour and I highly recommend adding some to your next gin and tonic. It would also be lovely with fizzy water, poured over vanilla or chocolate ice cream or stirred through a fruit smoothie.
In this scene: Purple stripey straws
Beetroot, rosemary and lemon cordial
200g beetroot (regular or baby), peeled, chopped into 1cm pieces
1 1/2 cups caster sugar
1 1/2 cups water
4 pieces lemon rind
1 sprig rosemary
1/4 cup lemon juice
Place the beetroot, sugar, water, lemon rind and rosemary in a medium saucepan over medium heat. Stir to dissolve sugar. Bring to the boil and cook for 12-15 minutes or until syrup has reduced slightly and beetroot is tender. Set aside to cool. Stir through lemon juice. Strain syrup through a sieve. Keep beetroot pieces as these are delicious in a salad. Discard lemon rind and rosemary. Refrigerate until required.
Makes 1 1/4 cups.
oOo The syrup should last at least 2 weeks in the fridge.