Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 1 tablespoon grated lemon rind
- 2 teaspoons grated lime rind
- ¾ cup lemon juice
- ¾ cup lime juice
- 1 teaspoon citric acid
- 1 teaspoon tartaric acid
- 1 ½ cups Chelsea Caster Sugar
- 3 cups boiling water
Chelsea Products in Recipe
Reviews
4
What did you think of this recipe?
Fran
It's a favourite in my household. We use a 1:5 ratio with soada water.
5
Georgia
Not really sure whats wrong, it's just not nice
1
Andrea
Tastes lovely (I do water it down a bit more), I did it with just limes though as that is what I needed to use up. How long does it keep for?CHELSEA: In a sterilised bottle, it should keep in the fridge for up to a month.
5
LynnieP
I made this for a family function and it was a hit!!! I served it ready-mixed in a jug and all the people who had it liked it. This recipe is a keeper and we all will be making it in the future.
5
Method
Place lemon rind, lime rind, lemon juice, lime juice, citric acid, tartaric acid and Chelsea Caster Sugar in a heatproof bowl. Add boiling water. Stir until sugar has dissolved. Strain into a heatproof jug. Pour into hot, sterilised bottles and seal. Refrigerate until chilled.
To serve: Use 1/3 cup cordial to 2/3 cup chilled sparkling mineral water or iced water. Serve with thinly sliced lemon and lime.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
4
What did you think of this recipe?
Fran
It's a favourite in my household. We use a 1:5 ratio with soada water.
5
Georgia
Not really sure whats wrong, it's just not nice
1
Andrea
Tastes lovely (I do water it down a bit more), I did it with just limes though as that is what I needed to use up. How long does it keep for?CHELSEA: In a sterilised bottle, it should keep in the fridge for up to a month.
5
LynnieP
I made this for a family function and it was a hit!!! I served it ready-mixed in a jug and all the people who had it liked it. This recipe is a keeper and we all will be making it in the future.
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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