2 cups lilly pillies (the fruit)
4 cups water
1 teaspoon tartaric acid
2 cups sugar
juice of 2 lemons
Put the lilly pillies, water, tartaric acid, sugar and lemon juice into a stainless steel saucepan. (Tip: pick the lilly pillies when they have just changed colour. If left to ripen for too long, they will become bitter.)
Boil for about 5 minutes, or until the lilly pillies are just starting to soften.
Mash the fruit, then tip the mixture into a strainer and strain out the seeds. Pour the liquid into sterilised bottles.
Use like ordinary cordial – put a splash in a glass and add water to taste.
The cordial should keep for at least a fortnight, and possibly longer, but remember it doesn’t contain preservatives, so it won’t last long. Keep it in the fridge.
If possible, use several small bottles rather than one or two large bottles, as the fewer times your cordial is opened, the longer it may keep.