This cordial is inspired by the oranges and cloves often used in festive mulled drinks and is very useful as a stand-by in the fridge. Try with sparkling wine as a spiced version of Bucks Fizz; add into cocktails; or serve soft with sparkling water or ginger ale.
Servings: 450ml cordial
4 sprigs of rosemary
1 cinnamon stick
6 whole cloves
1/2a star anise
40g caster sugar
Peel the oranges trying to take it as thinly as you can from the fruit with little of the bitter white pith. Do it over a pan so as not to lose any zest that sprays off as you peel.
Add to the peel in the pan the rosemary, cinnamon stick, cloves, star anise and 700ml water. Bring to the boil then simmer for 20 minutes. Take off the heat and leave to infuse for a further 20 minutes.
Strain off and discard the herbs and spices. Squeeze the juice out of the three oranges you peeled earlier; then add the juice and the sugar to the spiced water. Gently heat to dissolvethe sugar.
Store in sterilised bottles in the fridge.
(This recipe originally featured for Borough Market.)