- 200g ginger, thickly sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 large lemons, peeled and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 75g golden caster sugar
- 100g light brown muscovado sugar
- 1 litre soda or sparkling water
- mint sprigs, to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely.
Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks.
Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.