Cherry Chinotto Cordial
My dad and husband are big fans of chinotto. A few years ago when I was hosting Christmas, I knew I wanted a special drink to serve with the feast, so I made up a batch of this and it was a crowd favourite. I’ve tried making a different chinotto recipe with chinotto fruit, but we all agree that this recipe is the best. It has now become a Christmas tradition. I make a double batch for us to enjoy at home and for me to gift some bottles away to family and friends (if they are lucky!).
Whilst you can make it the day before, I like to allow mine to steep for two weeks for maximum flavour.
Cherry Chinotto Cordial
Print RecipeIngredients
- 800g pink grapefruit
- 2kg navel oranges
- 3 cups cherries – 600g
- 3 stalks rosemary
- 3 tbsp coriander seeds
- 3 sticks cinnamon
- 4 whole nutmegs
- 8 cups sugar
- 2 litres water
Instructions
- Slice the citrus into 1cm slices and arrange on 2-3 roasting trays lined with baking paper. Scatter over the cherries and then the herbs and spices.
- Roast at 220°C (200°C fan-forced) for 1-1.5 hours, swapping trays half way, until the citrus becomes blackened at the edges.Bring the sugar and water to a simmer, stirring until the sugar is completely dissolved, then allow to cool to room temperature.
- Transfer the contents of the roasting tray to a large preserving jar and pour over the sugar syrup. Allow to steep at least overnight but preferably for a week or two, then strain the syrup into bottles.
- Serve over ice, diluted with soda water.
Cherry Chinotto Cordial