- 50g fresh root ginger, roughly chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 300g caster sugar
- 2 lemon, sliced, plus extra to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- sparkling water
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.
To serve, pour into a pitcher and top up with sparkling water and extra lemon slices.
TipYou can store the syrup in the fridge for up to 1 week.