What you will need
- 12 lemons
- 250-300g caster sugar
- 1/2 bunch mint, leaves picked
- Kitchen knife
- Cutting board / surface
- Citrus juicer
- Wire sieve
- Large bowl
- Large wooden spoon
- Clean jugs or sterilised bottles
- Plastic cups
Cut the lemons in half and reserve one half. Use a citrus juicer to extract the juice and catch the seeds. Place a wire sieve over a large bowl and pour the juice through as you go. Once you’ve juiced all of the lemons, strain the juice into a jug, and once more back into the bowl.
Add the sugar to the lemon juice a cup at a time, stirring continuously to dissolve. The bitterness level of lemons can vary, so you should taste the cordial as you go to achieve the desired level of sweetness.
Cut the reserved lemon half into thin rounds, then cut each round into small segments. Rip the mint leaves into small pieces.
Divide the cordial between jugs and/or bottles so that each one is approximately ¼ full. Add enough water to fill vessels, allowing a little room in the jug for ice. Add lemon pieces and mint to serve.
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