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.
How to make
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!
Tip by Andy Bates
What do you need?
6 cups cold water
100g golden caster sugar (or stevia if you prefer)
3 tbsp chopped peeled fresh ginger
Bunch of mint leaves
Juice of 7 limes
Zest of 5 limes
3 limes, cut into wedges to garnish