Yield: about 2.5–3 L cordial
Preparation: 25 minutes
Cooking: 15–25 minutes
Chilling: 2–4 hours
Ingredients — Lemon Cordial
8–10 large fresh lemons
500–600 g white granulated sugar
1.5 L water
250–350 ml freshly squeezed lemon juice
1–2 tbsp lemon zest, optional
1 small pinch salt
1–2 tbsp honey, optional
To serve
1 part lemon cordial
2–3 parts chilled water or sparkling water
Ice
Lemon slices
Fresh mint, optional
Method
1. Prepare the lemons
Wash and scrub the lemons thoroughly. Since some peel will be used, organic/unwaxed lemons are preferable.
Zest a small amount of the yellow outer skin, avoiding excessive white pith.
Juice the lemons and strain out seeds and excess pulp.
2. Make the syrup
Put 500–600 g sugar + 1.5 L water into a large saucepan.
Heat gently, stirring until the sugar has completely dissolved.
Don’t aggressively boil it for a long time; you’re mainly making a clear sugar syrup.
3. Add the lemon
Remove from the heat and allow the syrup to cool slightly.
Add:
250–350 ml lemon juice
lemon zest
pinch of salt
honey, if using
Mix well.
Tip: Adding the fresh lemon juice after heating gives a brighter lemon flavor.
4. Strain
Pass the mixture through a fine sieve to remove zest and pulp if you want the smooth, clear appearance shown in the bottles.
5. Chill
Cool completely, transfer to clean bottles, and refrigerate.
For serving, dilute approximately:
1 part cordial + 2–3 parts cold water
Adjust the dilution according to taste.
Candied Lemon Peel — the topping/snack in the photo
The yellow pieces on the plate look like candied lemon peel.
Ingredients
Peel from 3–4 large lemons
500 g sugar
500 ml water
Extra sugar for coating
Method
Wash the lemons well.
Peel them into strips or thin pieces.
Put the peel in a saucepan and cover with water.
Bring to a boil for about 10–15 minutes.
Drain and rinse.
Repeat the blanching 2–3 times. This reduces bitterness.
Add 500 g sugar + 500 ml water to the pan.
Heat until the sugar dissolves.
Add the blanched peel.
Simmer gently until the peel becomes soft and translucent, roughly 30–45 minutes.
Remove the peel with a fork or slotted spoon.
Drain on a rack.
While still slightly sticky, toss with granulated sugar.
Allow to dry completely.
Repeated blanching and simmering the peel in sugar syrup are established techniques for making candied lemon peel.
E
Epicurious
+1
Important: Because you’re eating the skin, wash it particularly well; using organic/unwaxed lemons is a reasonable choice.
E
Epicurious
Nutrition / “Nut Info”
Lemon cordial
The exact nutrition depends heavily on how much sugar you use and how much you dilute it.
For the undiluted cordial, approximately:
Nutrient Approximate
Calories 60–90 kcal / 100 ml
Carbohydrates 15–23 g
Sugars 15–22 g
Fat ~0 g
Protein <1 g
Fiber Very low
Nuts None
Once diluted 1:2 or 1:3 with water, the calories and sugar per glass drop proportionally.
Lemon juice itself is relatively low in calories—about 22 kcal/100 g in USDA-derived nutrition data—and provides vitamin C.
W
WhatYouEat
+1
Candied peel
Candied peel is considerably more sugary because of the syrup and coating sugar. One published recipe gives about 12 kcal and 2.9 g sugar per 2-teaspoon serving.
B
Bon Appétit
Allergen information:
Naturally nut-free
Dairy-free
Egg-free
Gluten-free
Vegan, provided ordinary sugar suitable for your dietary requirements is used
If this is for someone with a severe nut allergy, check the labels of sugar/flavorings and avoid cross-contamination during preparation.
Recipe Q&A
Q. Can I make it less sweet?
Yes. Start with 400–450 g sugar rather than 600 g. You can also make a concentrated lemon juice/water drink with much less sugar, but it won’t have the same cordial texture.
Q. Why is my lemonade bitter?
Too much white pith or prolonged cooking of lemon zest can cause bitterness. For candied peel, blanching it 2–3 times helps considerably.
Q. Can I use bottled lemon juice?
You can, but freshly squeezed lemon juice gives a noticeably fresher flavor.
Q. Why does the drink in the photo look thick?
It may be a concentrated lemon cordial, rather than ready-to-drink lemonade. Dilute it with water before serving.
Q. Can I make it sparkling?
Yes. Refrigerate the cordial first, then mix it with chilled sparkling water immediately before serving.
Q. Can I add ginger?
Absolutely. Simmer a few thin slices of fresh ginger with the sugar syrup, then strain before adding the lemon juice.
Q. Can I use honey instead of sugar?
You can replace part of the sugar with honey, but honey changes the flavor and the preservation characteristics.
Q. How should I store the cordial?
Because this homemade version is not commercially pasteurized, keep it refrigerated in clean, sealed bottles and use it promptly. Don’t rely on the sugar or lemon juice alone as a guarantee of shelf stability.
Q. How do I store the candied peel?
Once completely dry, keep it in an airtight container. Published recipes give storage times ranging from several weeks to longer depending on how dry it is and how it is stored.
E
Epicurious
+1
Q. Can I use the leftover candied-peel syrup?
Yes. Strain it and refrigerate it; it makes an excellent lemon-flavored sweetener for tea, desserts, pancakes, or another batch of lemonade.
T
thekitchn.com
Best version for the look in your photo
For that bright yellow, smooth, restaurant-style drink, I’d use 500 g sugar + 1.5 L water + about 300 ml fresh lemon juice, strain it very well, chill it overnight, and serve diluted with sparkling water and ice.