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! Andy's tip - leave the syrup to develop overnight. Best served with Perfect Cumberland Sausages.
This recipe is reproduced courtesy of debbie&andrew's sausages.
- 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.
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