Mark Staples

A lime cordial last night - back to basics. It was based on the generic cordial recipe - 2kg sugar, 1.7L water, 18g citric acid, and 0.3L of juice and pared rinds from 8 limes. This batch had the most intense lime flavour. My working hypothesis is that this is due to the quality of the fruit - the limes were perhaps more fresh than I normally use, and very dark green.