This month’s Taste & Create partner was Rachel of Tangerine’s Kitchen. Not a blog I’m familiar with, so I enjoyed browsing through the wide range of recipes (although the design could use a bit of work, the large un-optimised photos brought my slow connection grinding to a halt!).
A couple of weeks ago (during a visit to a free-range pig farm as it happens) we were served some delicious non-alcoholic aperitifs before lunch. One of them was made with fresh ginger, and it was excellent. So my eyes lit up when I saw Rachel’s gingery lime punch. This had to be worth a try. And it was.
After making the syrup I refrigerated it and then served it topped up with chilled sparkling water. Lovely, so refreshing; I did add a bit more ginger after tasting it, as it wasn’t quite zingy enough initially. It will make a great non-alcoholic and driver-friendly alternative to the lethally thirst-quenching Marquise that we serve at summer parties.
To make about 500 ml syrup; diluted with about 2 parts water to 1 part syrup, that makes 1 1/2 litres.
250 g sugar
220 ml water
2 limes or lemons (I used one of each)
1 inch piece of fresh ginger, or to taste
Rachel instructs you to liquidise the grated ginger with a little water to make a paste. I just grated it very finely using my wonderful microplane. I dare say you could use the “lazy ginger” paste sold in tubs too. Put the pureed or grated ginger in a pan with the water and sugar, heat till the sugar is dissolved, bring to the boil, and boil for a couple of minutes. Stir in the lemon or lime juice and remove from the heat. Taste and adjust flavour as necessary. When cool, bottle and store in the fridge.
To serve, simply top up with sparkling water (or tap water of course!).