Lemon Cordial

Serve diluted with cold water as a summertime refresher, or mix with tonic water and a dash of Angostura bitters for a non- alcoholic cocktail.

Makes 2-3 x 500ml bottles


  • 7-10 unwaxed Lemons
  • 650g Granulated Sugar


Scrub the Lemons and pare the zest from four of them. Bring a pan of water to the boil, drop in the lemons and leave for 1 minute. Lemons are often quite hard and unyielding - this will soften them and they will give more juice when squeezed. Lift out the lemons and keep the lemon-infused water to one side. Squeeze the juice from the lemons and measure out 500ml of it.

Put the sugar, lemon zest and 500ml of lemony water into a saucepan. Heat gently to dissolve the sugar, then bring to the boil. Add the 500ml lemon juice and bring just to boiling point. Remove from the heat and strain through a sieve into a jug. Pour immediately into hot, sterilized Kilner® bottles and seal immediately with the swing top lid. For information on how to sterilise Kilner jars click here.

Leave to cool, then store the squash in a cool, dry place or in the fridge for up to 4 months.

To serve the squash, mix one part syrup to four parts water.

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