50 g bunch of mint
2 unwaxed lemons
500 g golden granulated or caster sugar
¼ vanilla pod, optional
600 ml water
1. Using a peeler, strip off thin strips of zest from one of the lemons into a pan, then squeeze out the juice of both and pour over the lemon strips.
2. Chop the mint, including stalks and add to the pan with the sugar and vanilla pod. (if using) Stir well, cover and set aside for an hour.
3. Pour over the water and place over the heat and stir until the sugar has melted. Cover, leave to cool then strain.
It should keep about a week in the fridge.
NB. I keep a large jar of golden caster sugar into which I bury any used and washed vanilla pods from other recipes. So I added just a ¼ of one of these pods to the cordial which adds a lovely creaminess to it, though Petra surprisingly didn’t like the vanilla addition. Once my mint has grown I’m gonna make some more without.