Adapted a feijoa zest cordial recipe by Alessandra Zecchini NZ Gardener Magazine May 2008 for the Thermomix. Fantastic way to use the feijoa skins.
Feijoa zest recipe
500 ml boiling water
juice of one lemon
12-14 feijoas ( peel only)
1 teaspoon tartaric acid
100 g – 250 g sugar ( I use 100 g for a lower sugar cordial but there is another recipe labelled Allesandra Zecchini that uses 250g sugar for 500 ml of boiling water, or 500g to 1tr of boiling water ) I’ve done both and would maybe increase sugar to individual taste.
1)Add all ingredients to TM bowl. Cook 25 minutes / 100 degrees / Reverse / Speed 2 until all sugar is dissolved.
2) Pour cordial through a fine sieve into sterilised bottle/containers.
Store in the fridge. Use 1 part cordial to 3 to 4 parts water. The cordials are also good mixed with tonic/soda water.