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Lemon, ginger and mint quencher

By Isabelle Palmer - Monday 18 July 2011

Lemon, ginger, mint quencher

Ingredients:
100g root ginger, washed but not peeled
180g caster sugar
A few stalks of mint
4-6 lemons, juiced (you’ll need 200ml)
1 litre bottle of fizzy water

Method:
1. Finely chop the ginger and put in a pan with the sugar, 200ml tap water and the mint stalks. Simmer very slowly for about 20 minutes then leave to cool.
2. Juice the lemons. Once the ginger mix has cooled down, strain it into a jug.
3. Add the lemon juice, some ice, the mint leaves and top up with fizzy  water to taste.

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