Serves: 4 to 6 dozen
Hands On Time: 10 minutes
Total Time: 25 hours and 0 minutes
4 cups water
4 cups sugar
3 handfuls highly fragrant rose petals
2 oranges, sliced
2 lemons, sliced
3 1/2 tablespoons citric acid
Combine the water and sugar in a large saucepan and bring to a boil over high heat. Transfer to a large bowl and let cool to room temperature.
Add the rose petals, oranges, lemons and citric acid. Stir to dissolve the citric acid and then let the mixture rest for at least 24 hours, stirring occasionally. Strain the mixture through a fine-mesh strainer into an airtight bottle or Mason jar. Refrigerate for up to one month.
To use: Keep it simple for summer. Add a bar spoon of the cordial to a glass of sparkling wine or dry Champagne. Spruce up your Campari and soda with a splash or two. Or try replacing the tonic in a gin and tonic with the cordial.
About the recipe
Non-alcoholic or low in alcohol, cordials have long been mixed into punches and cocktails to bring a touch of sweetness. This recipe is modified from The Drunken Botanist by Amy Stewart.