Basic Lemon Cordial


I often make this recipe when there are lemons left over from a shoot. I bottle the cordial and store it in the fridge (for up to three months, although it never lasts that long in my house!).

Preparation Time: 10 minutes
Cooking Time: 10 minutes


  • 1 kg white sugar
  • 825 ml water
  • 250 ml freshly squeezed lemon juice
  • 2 sachets (12 g each) tartaric acid
  • Pinch of salt


  1. Dissolve the sugar in the water in a saucepan over moderate heat. Bring to a boil and allow to boil for 2 minutes.
  2. Add the lemon juice to the syrup and bring back to a boil.
  3. Remove from the heat immediately and stir in the tartaric acid and the salt.
  4. Allow to cool completely before storing in bottles in the fridge.