Andy Bates shares the secret of his ultimate refreshing summer thirst-quencher. Using fresh ginger and a LOT of limes, this sweet and sassy mocktail will keep your guests hydrated and coming back for more glass after zingy glass! Andys tip leave the syrup to develop overnight. Best served with Perfect Cumberland Sausages.
This recipe is reproduced courtesy of debbie&andrew's sausages.
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- 6 cups cold water
- 100g golden caster sugar (or stevia if you prefer)
- 3 tablespoons chopped peeled fresh ginger
- Bunch of mint leaves
- Juice of 7 limes
- Zest of 5 limes
- 3 limes, cut into wedges to garnish
- In a food processor, mix half a cup of water and all other ingredients (except for the lime wedges). Chill for at least 3 hours, or even better, overnight. Fill up with remaining water in a jug and serve chilled with wedges. Voila!
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This recipe originated from the recipe section of debbieandandrew.co.uk
Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.