500g Rhubarb juice pulp
15g Citric Acid Powder
5g Malic Acid Powder
600g Caster Sugar
800g Filtered Water
For gimlet
50ml Sacred Dry Gin (or 50ml Seedlip Spice 94 – for a non-alcoholic serve)
35ml Rhubarb & Szechuan Cordial


This is a recipe to maximise the juice yield from fruit & veg– in this case it uses the pulp left over from juicing rhubarb. The recipe makes approximately 1 litre of cordial which is enough for around 45 serves.


Add 500g of rhubarb juice pulp to 800g of water in a pan. Simmer this on low temperature for 15 minutes.  For the second half of the cooking add in 10g of whole Szechuan peppercorns.
After 15 minutes remove from heat and strain through a fine cloth bag, chinois or similar.
While this water is still warm add 600g of caster sugar and 15g of citric acid powder & 5g of malic acid powder.  Stir until all solids are dissolved in the liquid.
Cover and allow to cool.  Once cool store in sterilised bottles and refrigerate for longest life.  The cordial should keep for 2-6 weeks
We serve this as part of our Seasonal Gimlet 
Put ingredients into a cocktail shaker and shake vigorously for 10-12 seconds with ice. Fine strain into a chilled cocktail glass.
Garnish for future cocktails
Once the pulp & peppercorns have been strained off. Blitz these in a Vitamix with a small amount of water to form a smooth puree – then spread this evenly onto a silicon mat (to go in the oven on a low temperature) or dehydration tray and dry out completely. This dried sheet can then be broken into shards to use as a tingly cracker to garnish.
Celebrates local
Celebrates local
Wastes no food
Wastes no food