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Ginger cordial with mint, lime and cucumber

Australian Gourmet Traveller recipe for ginger cordial with mint, lime and cucumber.

By Emma Knowles & Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking plus cooling
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Ginger cordial with mint, lime and cucumber


  • 880 gm (4 cups) caster sugar
  • 100 gm ginger, finely grated
  • 3 mint sprigs, plus extra to serve
  • 2 Lebanese cucumbers, seeds removed, plus extra, thinly sliced, to serve
  • Juice of 2 limes, plus extra, sliced, to serve
  • To serve: chilled ginger beer
  • To serve: Pimms, optional


  • 1
    Combine sugar and 750ml water in a saucepan, stir over medium-high heat until sugar dissolves. Add ginger and mint, bring to the boil, reduce heat to medium and simmer until infused and a light syrup forms (8-10 minutes), remove from heat.
  • 2
    Meanwhile, process cucumber in a food processor until finely chopped, add to syrup and refrigerate until cool. Strain through a fine sieve, pressing on solids to extract liquid (discard solids), add lime juice, then refrigerate until required. Makes about 1 litre.
  • 3
    To serve, pour chilled syrup into glasses, top up with ginger beer to taste, and garnish with cucumber ribbons, lime slices and mint sprigs.
  • undefined: Emma Knowles & Lisa Featherby