Just in case you thought this blog was abandoned, here I am! Life is busy in the summer and I don’t have much time or opportunity to cook. I actually first made this recipe from Delicious Days about six weeks ago. Since then, I have made literally gallons of the stuff, served at village events as a non-alcoholic cocktail. It has been a huge success with both adults and children — we’ve sold 10 litres in a matter of minutes — and it is so easy and cheap to make. This is a slight variation on the original recipe.
4 untreated lemons
about 1 inch fresh ginger, or to taste
300 g sugar
1 1/2 litres sparkling water
Wash the lemons and finely grate the zest. Squeeze all the juice — you should end up with about 150 ml. Finely grate or chop the ginger. Put zest, ginger, and juice in a pan with the sugar and 350 ml cold water, bring to the boil, and simmer for a couple of minutes. Remove from the heat. (At this point, Nicky steeps some Earl Grey tea in the syrup for a few minutes, but I usually don’t do this as I think it’s more appealing to children without.)
Pour the syrup through a fine sieve. If you are keeping it, pour into sterilised bottes and seal, otherwise just chill in the fridge for a few hours until needed.
To serve, top up the syrup with chilled sparkling water to taste — I find that 1/3 syrup to 2/3 water is a good balance.