Old fashioned Lemon Cordial
How to make it Last and keep it Safe
If you’ve ever squeezed lemons for homemade lemonade, you’ll know how deliciously refreshing it is—but making a fresh batch every time you want a glass can be a bit of a task. That’s where our homemade lemon cordial recipe comes in! With lemon cordial, you can enjoy a zesty, tangy lemonade in seconds, simply by mixing a splash with water or soda. It’s the ultimate time-saver for busy days, perfect for entertaining, and a brilliant way to capture the taste of fresh lemons whenever you want it. Plus, with the right tips, your lemon cordial will stay safe and be kept in the pantry for months, ready whenever you fancy a glass. Keep reading to discover how easy it is to make and preserve your lemon cordial at home!
Ingredient List
The beauty of lemon cordial is in its simplicity, but every ingredient contributes to flavour and preservation.
Core Ingredients:
- Fresh lemons (zest and juice)
- White granulated sugar
- Citric acid and tartaric acid
- Boiling water
You can use just one acid if that’s all you have on hand
- Only citric acid: The cordial will still be tangy and well-preserved, but the flavour will be slightly softer and more citrusy.
- Only tartaric acid: The cordial will have a sharper, more intense sourness and still keep well.
In summary, I prefer to use both citric and tartaric acid in my lemon cordial because together they give the best flavour complexity and help ensure reliable preservation. If you only have one type of acid, that’s absolutely fine—your cordial will still be safe and tasty, but you might notice a slight difference in the tang. Where my recipe calls for 15 grams of each acid, use 30 grams of whichever one you have on hand.
Measurements & Substitutions
- Lemons: You’ll need about 6–8 lemons for 1 cup (250 ml) of juice. Meyer lemons are a favourite for their sweet, juicy flesh, but any fresh lemon will do. You can swap lemons for limes, oranges, or even grapefruit for a twist.
- Sugar: Use the full amount—about 1 kg of sugar per 500 ml of lemon juice and 500 ml of water. Sugar isn’t just for sweetness; it’s a natural preservative that keeps nasties at bay.
- Citric/tartaric acid adds tang and lowers the pH, making it harder for bugs to grow. Without these, your cordial won’t keep as long, but you can still make a delicious short-term batch.
- Boiling Water: Helps dissolve the sugar and extract flavour from the zest.
Instructions
Time Estimates for Each Step:
- Prepare Ingredients (10 min):
- Zest and juice your lemons. To extract more juice, Roll lemons on the bench or microwave them for a few seconds.
- Make the Syrup (10 min):
- Combine sugar, lemon zest, juice, citric acid, cream of tartar and boiling water in a large saucepan.
- Whisk over medium heat until the sugar dissolves.
- Develop Flavour (Overnight, optional):
- Turn off the heat, cover, and let the mixture sit overnight to let the flavours mingle.
- Once cool, add the lemon juice, which helps keep the lemon flavour.
- Strain and Bottle (15 min):
- Strain through a fine sieve or muslin cloth to remove zest and pulp.
- Warm up the cordial (90°C), Using the Thermomix is easy here, check the stips in the recipe card. Then pour into hot, sterilised bottles while both the cordial and bottles are hot.
- Seal and Store (5 min):
- Seal bottles immediately to create a vacuum (as they cool).
- Cool, label, and store.
Sterilising Bottles:
- Wash bottles and lids in hot, soapy water, rinse well.
- Place bottles in a 120°C oven for 10–15 minutes; pour boiling water over the lids.
- Other methods can be used with your Varoma, such as steaming them for 10 minutes, then allowing the bottles to drain upside down for a few minutes to remove any water.
Additional Information
Nutrition Information:
- Lemon cordial is primarily composed of sugar and lemon juice, so expect approximately 126 calories and 32g of sugar per ¼ cup serving.
- Lemons provide vitamin C and antioxidants, while citric acid enhances preservation and tang.
- Dilute well with sparkling water or add ice and fresh herbs, such as mint, if you prefer.
Health Benefits:
- Lemons are rich in vitamin C and may help support the immune system.
- Homemade cordial has no artificial preservatives or colours—just real ingredients.
Optional Add-ins
- Fresh herbs (mint, basil).
- Ginger slices, lavender, or vanilla bean for extra flair.
Frequently Asked Questions
If you follow the hot bottling and vacuum sealing method, and store your bottles in a cool, dark place, your lemon cordial should easily last several months to years unopened. Once opened, you need to refrigerate it and use it within a couple of weeks. Always check for any signs of spoilage before use—such as mould, bubbles, or off smells—and discard if in doubt.
Yes! Lemon cordial is naturally gluten-free and vegan, containing only fruit, sugar, and water.
Your cordial will still taste great, but it won’t keep as long. Store it in the fridge and use it within a couple of weeks.
Discard if you see mould or bubbles, or notice any off smells or flavours. My motto is always “If in doubt, chuck it out.”
Old fashioned Lemon Cordial
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becs-table.com.auEquipment
- 1 Thermomix
Ingredients
- 500 g approx. 2 cups freshly squeezed lemon juice
- 1 Zest of 1 lemon no pith
- 1 kg white sugar
- 500 g water
- 15 g citric acid 3 tsp
- 15 g Tartaric acid 3 tsp
Instructions
Want this as a Thermomix® guided recipe?
- Click here to send the recipe to Cookidoo. After clicking the link, log in to Cookidoo and select "Make today", pop it in your calendar or "Save" the recipe. We also have video instructions for adding this recipe to Cookidoo,
Thermomix Method:
- Zest half a lemon and juice enough lemons to yield 500 g juice (strain out seeds and pith).
- Add 500 g water, 1 kg sugar, lemon zest, citric acid, and tartaric acid to the Thermomix bowl.
- Heat 10 min/100°C/speed 2, MC on, until the sugar is fully dissolved and the syrup is clear.
- Add the 500 g lemon juice. Then set your Thermomix to mix 1 min/90°C/speed 2 to combine and bring everything up to temperature (don’t boil the juice for best fresh flavour).
- Strain the hot cordial through a fine or muslin-lined sieve into sterilised bottles or jars.
- Fill bottles to the top, seal immediately, and allow to cool at room temperature.
- Store unopened bottles in a cool, dark place. Once opened, keep refrigerated and use within a few weeks.
Notes
Let us know what you think
Have you tried making your own lemon cordial? Did you use it creatively? We’d love to hear about your kitchen adventures—leave a comment below!
If you love citrus flavours, you might enjoy my Lemon Drizzle recipe or my Orange Cake for more citrusy goodness.
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Hello it says this makes 24 serves but that doesn’t seem enough for a litre of neat cordial?
Oh I agree, but I guess it depends on how much you use in each glass. I put about 20 g but I know some people in this family who would put 50 or more. I gues it depends on how strong you want it.
I just wanted to add that now that the Cordial has cooled and I put a small amount in the fridge and then made up some with ice blocks and water, the result was a 10 ************* drink. Wow! Unreal. Going to make up another batch tomorrow and use up some more of my lovely Myer Lemons. The best recipe I have ever come across.
Oh my goodness, your comment made my day – thank you so much for taking the time to come back and share that! 🥰
I’m thrilled you’ve turned it into a “10 ** drink” – that’s exactly what I hope for when I share a recipe. Using your beautiful Myer lemons for another batch sounds absolutely perfect, and I love that this cordial is helping you make the most of them.
Lovely recipe. Had trouble getting the tartaric acid so just doubled the citric acid. Love that you provide double and triple the recipe at the click of a button. No working out was amazing. Made 4 bottles by using your double recipe. Might have to make more as I have another 30 or so Myer lemons literally falling of the tree and in a bag in the kitchen.
It can be harder to find. Glad you changed it up and made it though. enjoy. 😉
It is the best tasting cordial ever
I’m so glad you made it and enjoyed it. Thanx for coming back and commenting. 😉