Mazoe

Ingredients

Homemade orange cordial

• 1 litrefreshly squeezed orange juice, from about 12 Mazoe valley oranges
• pared zest of 4 oranges, no white pith
• 800 gwhite sugar
• 10 gcitric acid
• juice of 1 lemon
• 250 mlwater

The standard serve

• 1part cordial
• 4to 5 parts cold water
• plenty of ice cubes
• 1 sliceof orange

Directions

1. Add the pared zest and bring the syrup to a simmer for 5 minutes, then take it off the heat and let it infuse for 20 minutes; the oils in the zest are what carry the smell of the drink.
2. Strain out the zest, stir in the orange juice, lemon juice and citric acid, and warm the mixture to 70°C (160°F) for 5 minutes without boiling, so it keeps its fresh flavour and pasteurises.
3. Pour hot into sterilised bottles, seal and cool; it keeps a month in the fridge, or freeze it in portions. To serve, pour a finger of cordial into a tall glass, roughly one part to four or five parts cold water, and stir; Zimbabweans mix it strong, to a bright unmistakable orange.
4. Add ice and a slice of orange, and serve very cold in a plain tumbler. For the classic braai serve, mix a large jug in advance with ice and let it sit 10 minutes so it is properly chilled through before pouring.

Technique

• Mazoe is a national attachment, not just a squash. During the shortages of the late 2000s bottles were carried into the country by returning diaspora and traded as gifts, and Zimbabweans abroad still ask for it by name.
• The commercial product is a concentrate with orange juice, sugar, citric acid and colour; the homemade version above lands close, though it is less sweet and does not have the same fluorescent orange.
• Do not over-dilute. The Zimbabwean pour is stronger than a British cordial serve, and a weak glass gets sent back.

Substitutions

• No citric acid: use the juice of 3 extra lemons, though the cordial will not keep as long. Blood oranges give a beautiful colour but a less recognisable flavour.

Variations

• Mazoe Raspberry and Mazoe Cream Soda are the other two flavours found in every Zimbabwean shop.
• A grown-up version tops the diluted cordial with soda water and a measure of gin, sometimes called a Mazoe and gin at Harare braais.

History

Made by Schweppes Zimbabwe from oranges grown in the Mazowe valley since the 1930s; shortages of it have made national news.

Frequently asked questions

What is Mazoe?

Mazoe is a drink from Zimbabwe: bright orange cordial diluted with water, the national soft drink. Made by Schweppes Zimbabwe from oranges grown in the Mazowe valley since the 1930s; shortages of it have made national news.

How long does Mazoe take to make?

Mazoe takes 20 min of preparation and 15 min of cooking. The recipe makes about 1 litre of cordial, 20 glasses when diluted. It is rated easy to make.

What can I substitute in Mazoe?

Yes, within limits. No citric acid: use the juice of 3 extra lemons, though the cordial will not keep as long. Blood oranges give a beautiful colour but a less recognisable flavour.

What is the most important thing to get right in Mazoe?

Do not over-dilute. The Zimbabwean pour is stronger than a British cordial serve, and a weak glass gets sent back.