Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving (6)

  • kcal119
  • fat0g
  • saturates0g
  • carbs30g
  • sugars29g
  • fibre0.1g
  • protein0.1g
  • salt0.09g
  • Ingredients
  • Method
  • Ingredients

  • 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 fruits…

  • 75g golden caster sugar
  • 100g light brown muscovado sugar
  • ice
  • 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.…

  • Method

    1. 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.

    2. 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

    3. 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.

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