Dandy Mojito

For the dandelion and mint cordial. Inspect the dandelion heads carefully and remove any insects. Place the flower heads in a large bowl together with the mint.

Bring 1.5 litres water to the boil and pour over the dandelions and mint. Cover and leave overnight to infuse.

Strain the liquid through a scalded jelly bag or piece of muslin and pour into a saucepan. Add the sugar and the citric acid (if using).

Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.

Use a funnel to pour the hot syrup into sterilised bottles. Seal the bottles with swing-top lids, sterilised screw-tops or corks.

Note: For the best results when making dandelion & mint cordial, flowers should be picked in full sunshine as that is when their fragrance is at full floral power!

To make the Dandy Mojito add a generous portion of ice, 2 lime wedges and a healthy dose of mint to a highball.

Pour in the dandelion & mint cordial, white rum and top up with soda water.

Garnish with more mint leaves and a dandelion flower if one is at hand.