Homemade Lime Cordial for Gimlets

Before you start

Lime cordial is a sweetened, preserved lime syrup, and a bottled brand of it became the standard partner for gin in the Gimlet. Homemade cordial goes further than plain lime juice and sugar: lime zest provides aromatic oil, and citric acid adds sharpness that keeps the flavor bright for longer. The result is tart, fragrant and noticeably more intense than fresh-squeezed juice.

This method starts with an oleo saccharum, letting sugar pull oil from the zest, before dissolving it with juice and water. There is no cooking, which keeps the lime tasting fresh rather than like marmalade. Weigh the citric acid accurately, since a few grams make a big difference. A classic Gimlet uses about four parts gin to one part cordial; adjust to taste.

Ingredients

• 6 limes, zest only — finely grated or peeled thin
• 200 g (1 cup) granulated sugar
• 200 ml (¾ cup + 1 tbsp) fresh lime juice — about 8 to 10 limes, strained
• 100 ml (⅓ cup + 1 tbsp) water — room temperature
• 5 g (1 tsp) citric acid

Method

1. Wash and dry the limes. Zest them directly into a bowl, taking only the green layer. Add the sugar and rub the zest into it with your fingertips for a minute until the sugar is pale green and fragrant.
2. Cover and leave for 1 hour at room temperature so the sugar draws out the lime oil.
3. Juice the limes and strain the juice. You need 200 ml.
4. Add the juice, water and citric acid to the zest sugar. Whisk for 2 to 3 minutes until the sugar and citric acid fully dissolve; no grit should remain at the bottom.
5. Strain through a fine-mesh strainer, pressing the zest gently. Taste: it should be intensely sour first, then sweet, with a strong lime perfume.
6. Bottle, label and refrigerate. For a Gimlet, stir or shake 60 ml gin with 15 to 22 ml cordial over ice and strain into a chilled glass.

Tips for success

• Roll limes firmly on the counter before juicing to get more juice out of each one.
• Grated zest gives faster extraction but needs careful straining; wide peels are easier to remove.
• Lime cordial is also excellent in soda water, about 30 ml to 180 ml soda, for a sharp homemade lime soda.

Substitutions

Citric acid

Without it, the cordial is softer and fades faster. Add an extra 30 ml lime juice and expect a shorter fridge life.

Granulated sugar

Superfine sugar dissolves faster without heat. Cane sugar with slight color gives a mildly caramel tone.

Limes

Makrut lime leaves, 4 or 5 torn, steeped with the zest add a distinctive floral note.

Variations

Lime and lemongrass cordial

Bruise 2 lemongrass stalks and add them to the zest sugar during the rest.

Troubleshooting

The Gimlet tastes too sweet

Use less cordial, about 15 ml, or add 7 ml fresh lime juice to the drink.

Sugar will not dissolve fully

Keep whisking, or warm the bowl gently over a pan of warm water. Do not boil it.

The cordial tastes bitter

Too much pith came off with the zest. Use a lighter touch on the microplane.

Storage

Refrigerate in a clean, sealed bottle and use within about 2 weeks. Discard it if it starts to fizz, smells fermented, or grows mold.