Ginger limeade: Difference between revisions
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|DatePublished=22nd October 2015 | |||
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|Servings = Makes just over 1 litre of limeade | |Servings = Makes just over 1 litre of limeade | ||
Revision as of 13:25, 22 October 2015
| Ginger limeade | |
|---|---|
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| Servings: | Makes just over 1 litre of limeade |
| Ready in: | 3 hours, 5 minutes |
| Prep. time: | 3 hours, 5 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 22nd October 2015 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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!
This recipe originated from the recipe section of debbieandandrew.co.uk
Details of suppliers of their products can be found on the debbie&andrew supplier page on Cookipedia and also on the stockist page on their website.
Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.