Spiced orange & rosemary cordial

by Angela Clutton

A cordial inspired by the flavours in festive mulled drinks

This cordial is inspired by the oranges and cloves often used in festive mulled drinks and is very useful as a stand-by in the fridge. Try with sparkling wine as a spiced version of bucks fizz, add into cocktails, or serve soft with sparkling water or ginger ale


3 oranges
4 sprigs of rosemary
1 cinnamon stick
6 whole cloves
½ star anise
40g caster sugar


Peel the oranges trying to remove the skin as thinly as you can from the fruit with little of the bitter white pith. Do it over a pan so as not to lose any zest that sprays off as you peel.

Add the rosemary, cinnamon stick, cloves, star anise and 700ml water to the pan with the peel. Bring to the boil then simmer for 20 mins. Take off the heat and leave to infuse for a further 20 mins.

Strain off and discard the herbs and spices. Squeeze the juice out of the three oranges you peeled earlier, then add the juice and the sugar to the spiced water. Gently heat to dissolve the sugar.

Store in sterilised bottles in the fridge.