Cordial Leftovers are what I call the fruits that have infused in the alcohol for two months that I strain. Before putting in the sweetener, one must strain the fruit. I'm always left wondering what to do with the remaining fruit bits/pieces/pulp.
Last time I made stewed plums. This time I was working on the Grapefruit Cordial. The pulp that was still very alcoholised was still good, of course. So I made a Granité.
It looks delicious and so pretty and it's already all gone. There wasn't much. I had two batches of Grapefruit Cordial in the making. I strained and added liquid Cane Sugar. I have one sweeter batch and one more potent (with more rum) batch. The sweeter batch is best for drinking on its own or in mixes that involve Gin, like a flavoured G&T. I'm also looking forward in making a Grapefruit Cordial Mojito next month when Cordial will actually be ready. I put an elastic around the sweeter one. Now the bottles have to sit for another month or so.
For my Granité, as I strained the alcohol infused pulp, I set it aside in another bowl. Once I had all the pulp together, I added a bit of pink grapefruit juice. It will depend how much pulp there is left each time, and the flavour that came from this can only come from cordial fruit.
I also added some liquid cane sugar, just a tiny bit, to my mix. It tasted good. So I put it in a baking pan, the ones I use for cakes, gave it a good stir with a fork and stuck it in the freezer. After a couple of hours, I gave it another stir with the fork. After about 4 hours it should be ready, normally. I think we had it after 3 hours, but there was more for seconds, which I had the next day. It was sooooooo gooooood :p
I'm really happy with these batches of Grapefruit Cordial. I always use pink grapefruits, and this time, I let it sit for a LONG time, mroe than two months, I even lost track of time, and you can tell. It looks really pink, compared to what a weaker flavoured Cordial looks like. And now I know what to do with my leftover berries once I start on my various berry cordials later this month for the Summer season. I will attempt to make some sort of Granité from them as well. It's easier to make Granité from pulpy fruits and berries. Fruits that need chopping, so perhaps strawberries too, are good as a jam-type fruit stew.
