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
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.
Lemon, ginger and mint quencher
By Isabelle Palmer - Monday 18 July 2011