Adapted a feijoa zest cordial recipe by Alessandra Zecchini NZ Gardener Magazine May 2008 for the Thermomix.  Fantastic way to use the feijoa skins.

http://alessandrazecchini.blogspot.co.nz/2011/04/feijoa-and-lemon-zest-cordial.html?m=1

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.

Enjoy!

.