Nectarine and Basil Cordial

Makes ±500ml cordial 


6 nectarines, stoned and sliced into wedges

7 lemons

260 g (1¼ cups) Huletts Castor Sugar

12 fresh basil sprigs

Sparkling or still water to serve

  1. Place the nectarine wedges into a large pan and add the zest of 3 lemons, finely grated.
  2. Add the sugar and basil sprigs plus 500ml (2cups) of water and stir.
  3. Place the pan over medium heat and simmer for 5-10 minutes while stirring, until the sugar has dissolved.
  4. Leave to simmer, until the fruit is completely soft, do not allow to boil.
  5. Pulp the fruit with a potato masher and leave to simmer for a further 5 minutes, or until the mixture has thickened a little. 
  6. Remove from the heat and set aside to cool completely.  Strain through a coarse sieve into a mixing bowl, discard the solids.
  7. Juice the rest of the lemons, discarding the pips and stir into the lemonade.
  8. Pour the cordial into a large jug or sterilised bottle. This will keep, undiluted, for 2-3 days in the refrigerator.
  9. To serve, dilute the cordial with sparkling or still water (ratio 1:4) and garnish with extra nectarine wedges and basil sprigs, if desired.