Ginger Cordial

"If you like ginger, you will like this cordial. Note: this cordial should last for several weeks in the fridge. However, if it bubbles or looks odd, throw it out. Prep and cooking time does not include sterilisation of glass bottle."
photo by daynaearth photo by daynaearth
photo by daynaearth
Ready In:
1 bottle




  • Boil the water, sugar, ginger, rind and cream of tartar for 5 minutes.
  • Add the lemon or lime juice.
  • Bring to the boil again.
  • Take off the heat, strain and pour into a sterilised bottle which will hold approximately 6 cups of liquid.
  • Use like ordinary cordial, either with iced water for a cooling drink, or hot water for a warming drink on a winter's night.

Questions & Replies

Got a question? Share it with the community!


  1. I halved the amount of sugar suggested as we found it too sweet. (I usually reduce sugar by at least 25% for US recipes as we tend to like things less sweet in Europe). Also left let the flavours infuse before straining when cool for added tang.
  2. Another use for this recipe... I took the lemon and ginger peelings/pulp left over from this and added more water. Put it back in a sauce pan and let it simmer away...It made the greatest room freshener!!
  3. This cordial disappears rather quickly from the fridge so get in sooner to get your share! This recipe scales down well if you want to make a smaller amount.
  4. This is so delicious! The lemon helps to cut the sweetness but the real ginger flavour is fantastic (and I'm a real ginger fan, ask Zaar Chef Koooka). I let the ginger,lemon and sugar syrup stand for a few hours before I bottled this so that the flavours could infuse. I'll be making this a lot - thanks Chrissy.
  5. Super deeeelish!! Found it a bit too lemony, but let it sit a bit longer before bottling it, and squished more ginger out. The kids all love it. We mixed it with soda water. No need to buy gingerale ever again!
    • Review photo by daynaearth


<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
View Full Profile

Find More Recipes