This recipe is from my Nordic Vegan Cuisine feature, which I did for Fresh Vegan/View magazine. (Go straight to Issue No.5 here, if you are curious).
Fruit cordials are relatively easy to make. I prefer mine without any sugars, and I use them for creating cocktails or as a hot comforting beverage during a cold or flu.
Basically, you can throw whatever spices and herbs in them that you’d like, then just let the fruit simmer on very low heat for a couple of hours. You can make a cordial from any fruit, berry or spice.
- 600 ml frozen lingonberries
- 600 ml water
- 14 pcs cardamom pods
- 1 tbsp dried orange peels
- 1,5 cm ginger, fresh, thinly sliced Coconut nectar sugar (optional)
- Add water and frozen lingonberries to a pot. Add ginger, cardamom and orange peels.
- Bring to a boil, reduce the heat immediately and let the berries and spices gently simmer under a lid for 1 – 1,5 hours.
- Let the cordial cool off, then strain by using a fine mesh colander. If you find the lingonberry cordial too sour for your liking, simply sweeten it using coconut nectar sugar.
- If so, ensure the liquid is not too hot, since coconut sugar should ideally not be boiled to retain all its nutrients.
- Use in the cocktail recipe with vodka and Cointreau, or as a sparkly welcome drink by adding 1⁄3 of lingonberry cordial to champagne glasses and 2⁄3 of champagne or a cava.
- Store in a sterilized glass bottle in the fridge. If not used within a few weeks, freeze it as the cordial does not contain any preservatives.