Cherry chinotto cordial
This bitter cordial is perfectly fine made just a day in advance, but it will benefit from a couple of weeks steeping in the syrup – no need to refrigerate. Bottles of this also make a great gift for family and friends.
Ingredients
800g pink grapefruit
2kg navel oranges
3 cups cherries
3 stalks rosemary
3 tbsp coriander seeds
3 sticks cinnamon
4 whole nutmegs
8 cups sugar
2 litres water
Method
Slice the citrus into 1cm slices and arrange on 2-3 roasting trays lined with baking paper. Scatter over the cherries and then the herbs and spices. Roast at 220°C (200°C fan-forced) for 30-40 minutes, until the citrus becomes blackened at the edges.
Bring the sugar and water to a simmer, stirring until the sugar is completely dissolved, then allow to cool to room temperature. Transfer the contents of the roasting tray to a large preserving jar and pour over the sugar syrup. Allow to steep at least overnight but preferably for a week or two, then strain the syrup into bottles. Serve over ice, diluted with soda water.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
