Pear and Ginger Whizz is a wonderful dark, sweet, musty, cordial that makes use of the glut of pears in the summer. Sweet, musty pears with earthy, spicy ginger is a wonderful combination. It is a relaxing, grounding drink which is perfect to end a hot, dusty day. Gluten-free and vegan it’s great mixed with sparkling water or… for grown-ups you could add a touch of your favourite fizzy wine (Prosecco is wonderful) for a glorious sundowner.
Pear and Ginger Whizz is so easy to make. It stores well for three to four weeks in the fridge or keeps in the freezer for six months or so.
As well as the traditional drink you can also use Pear and Ginger Whizz to make a wonderful sorbet, ice lollies or drizzle over ice-cream, Summer Lemon Sorbet, fruit salad or breakfast porridge. You can also use it as a mixer with gin or vodka! As well as the cordial you can also use the pears which are great with ice-cream or sorbet.
Allergy Information – Pear and Ginger Whizz
Pear and Ginger Whizz is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Pear and Ginger Whizz
The best way to sterilise jars, funnels and other equipment is in the dishwasher. Just make sure when you remove items from the dishwasher you do not ‘de-sterilise’ them by touching any inside surface.
Recipe – Pear and Ginger Whizz
Serves makes around 600 millilitres
Preparation time 5 minutes
Cooking time 25 minutes
Ingredients – Pear and Ginger Whizz
500 grams sugar (I use unrefined sugar which gives a darker colour)
500 millilitres water
4 pears – peeled, cored and chopped
75 grams fresh ginger – peeled and chopped
1 stick cinnamon
Pinch of grated nutmeg (3-4 strokes on the grater)
Zest and juice of 1 lemon
Method – Pear and Ginger Whizz
1. Place the sugar and 500 millilitres of cold water in a large pan over a medium heat, stirring until the sugar is dissolved. Add the pears, ginger, cinnamon stick, nutmeg and lemon zest and bring to the boil for five minutes. Turn right down and simmer for 20 minutes. Remove the cinnamon stick and remove from the heat, stir in the lemon juice
2. Pour the hot mixture into sterilised open-necked jars. Seal with swing-top lids or sterilised screw-tops. Allow to cool completely and store in the fridge
3. Serve the strained cordial with still or sparking water for a refreshing drink. You can also serve the Pear and Ginger Whizz pears with ice cream and top with the cordial.
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