Lemon Cordial

Serve your homemade lemon cordial with cold water as a summertime refresher or mix with tonic water and a dash of Angostura bitters for a fruity mocktail.

Makes 2-3 x 500ml Kilner® Clip Top bottles.

Ingredients and Method


  • 7-10 Unwaxed Lemons
  • 650g Granulated Sugar


  1. Scrub the Lemons and pare the zest from four of them.
  2. 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.
  3. Lift out the lemons and keep the lemon-infused water to one side.
  4. Squeeze the juice from the lemons and measure out 500ml of it.
  5. Put the sugar, lemon zest and 500ml of lemony water into a saucepan. Heat gently to dissolve the sugar, then bring to the boil
  6. Add the 500ml lemon juice and bring just to boiling point. Remove from the heat and strain through a sieve into a jug.
  7. Pour immediately into hot, sterilized Kilner® bottles and seal immediately with the swing top lid
  8. Leave to cool, then store the squash in a cool, dry place or in the fridge for up to 4 months.
  9. To serve the squash, mix one part syrup to four parts water.