Hot, isn't it? And my hayfever seems to make me incredibly thirsty. But I am not a fan of over-sweet drinks, so I am thrilled that the Pink Ginger Cordial I made this weekend, turned out to be just the answer.
Grate 85g root ginger into a large bowl. There is no need to peel it, as you will strain the cordial later. Add to it one lemon (with the skin left on, sliced thinly), 250g granulated sugar and a small handful of raspberries (the recipe called for 3 blackberries, but they aren't in season yet, so I used what I had. They aren't really for taste anyway, just to provide the pretty pink colour. The recipe also called for 1 tsp citric acid, which I didn't have. But I know lemon juice contains citric acid, so I lobbed in the juice of half a lemon too. I think the citric acid would aid preservation, so would be a good idea if you don't plan to guzzle it as fast as we have been doing.
Now pour 500ml of boiling water over all the other ingredients in the bowl. Cover with clingfilm and let it stand overnight. The following morning, strain through muslin and pour into a sterilized bottle. Keep it in the fridge.
With the citric acid, it should keep for up to 4 weeks, but I don't think ours will hang about anywhere near that long. We diluted the cordial with sparkling water and lots of ice. It's got a really great gingery kick and without being over-sweet and is the most perfectly pink colour.
And if you wanted to drown your sorrows over the football, I'm sure it would make a mean mixer with a splash of vodka. Just saying.