Lynley Ruck

Ingredients

• 1/2 cup mint leaves, chopped or 4 stalks of bruised lemongrass, chopped and mashed
• 3 tablespoons fresh ginger, peeled and grated
• 1/3 cup sugar dissolved in 1/2 cup boiling water
• 3 1/2 cups boiling water
• 1/2 cup lemon juice
• orange and lemon slices
• ice cubes

Method

Put the mint, ginger and sugar water into a bowl, steep in boiling water for 30 minutes then strain, firmly pressing all the liquid through the sieve. Add the lemon juice and adjust sweetness to taste. Cover and refrigerate until cold. Fill glasses with ice cubes and pour the lemonade over the top. Garnish with a lemon slice and a sprig of mint.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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Method