Feijoa Cordial Recipe

This feijoa cordial recipe is perfect for when you want to enjoy a long cool drink this summer holiday season or want to impress guests with a delicious fruity cocktail.

I had been disappointed with a previous fruit cordial attempt with feijoa where I had mixed feijoa and apple – a lovely combination but the pectin in the apple made it into a jelly even though I only just brought it to a boil before bottling it. It hasn’t been wasted as I have been mixing it in with yoghurt to give a flavour burst.

I was cleaning out my freezer and found a bag of whole feijoas that I had thrown in there at the end of the feijoa season. Fantastic! I can try making cordial again – this time without the apple. I used the same basic quantities as for my lemon/lime cordial recipe – you can scale it up or down to match the amount of fruit you have.

3 cups feijoa pulp
3 cups water
3 cups sugar
3 tbsp lemon juice
3 tsp citric acid
3 tsp tartaric acid

My feijoas were frozen whole so I simply defrosted them and scooped out the pulp and blitzed it in the food processor. If yours are fresh, then peel and roughly chop them, and bring them to the boil in a pan (stirring to prevent sticking) before processing them.

Combine all the ingredients in a large saucepan and heat until just boiling, stirring to prevent sticking.

Strain liquid through a sieve into a jug. Pour into hot sterilised bottles and seal.

Dilute cordial to taste with water or soda. Enjoy!