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Ingredients

Method

  • STEP 1

    Place the ginger, sugar and lemon slices in a pan with 150-200ml water. Bring to the boil, then cook until the sugar dissolves. Take off the heat, leave to cool, then press through a sieve.

  • STEP 2

    To serve, pour into a pitcher and top up with sparkling water and extra lemon slices.

RECIPE TIPS
TIP

You can store the syrup in the fridge for up to 1 week.

Recipe from Good Food magazine, August 2009

Goes well with

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A star rating of 4.8 out of 5.15 ratings
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