I'm starting my library talks today at the Coolum Library and looking forward to meeting the people who come along. It's booked out. No doubt there will be some who read this blog. If you're going, please introduce yourself. I'm not sure how many posts I'll be able to do this week but I'll leave you today with this recipe for passionfruit and orange cordial and a link to yesterday's podcast of my second talk on ABC radio.
Most cordials are made the same way. You need a simple sugar syrup and you combine that with the fruit you have. Most fruits need to be juiced, or in the case of pineapple, crushed. The sweeter the fruit, the less sugar you add to the mix. You'll have to use your own common sense by tasting it as you go. Remember, all cordials are mixed with water - either cold tap water, sparkling mineral water or soda water. Again, you decide how strong you want your drinks to be and add less or more of the cordial to water, according to your taste.
PASSIONFRUIT AND ORANGE CORDIAL
8 oranges, juiced
12 passionfruits, scooped out
Regular sugar syrup is one cup of water to one cup of sugar but I am using sweet fruit in this one, so I made a weaker syrup. This syrup is two cups of water to one cup of sugar.
I made up 1½ litres/quarts of fruit juice and added 1½ litres/quarts of weak sugar syrup. Simply mix it together, pour it into a bottle and that's it. It will keep in the fridge for a about six weeks. The sugar preserves the drink. Remember to dilute the cordial with water before you drink it.
And finally, this is the link to the second ABC radio interview I did with Jess Hinchliffe recently. They'll be running on Monday afternoons for the next two months on Mary-Lou Stevens' Drive program.
Enjoy your day.