I’m a sucker for Ginger, I love it. At uni, I went through a whole phase where my standard drink was Rye and Ginger. At christmas I get to indulge in gingerbread and dark chocolate covered ginger. When I was ill, my grandfather would serve me up some flat Sussex Ginger Ale. It is a fundamental aspect of any respectable stir fry.
That warming spicy taste is also very refreshing. A few years ago I took my mother to Cornwall to Jamie Oliver’s Fifteen. My mother, also a ginger aficionado, tried non-alcoholic ginger cocktail. It was delicious.
Since then, when I’ve got a spare piece of ginger kicking around I attempt to make my own version . My best concoction so far, is my Ginger Mint Presse. Sweet and spice, but lifted by the mint. It is my non-alcoholic tipple in the summer.
It is also one of the easiest drinks to make. First you need to create a ginger infused syrup. I chop about 200g of ginger into small straw, skin and all. This with 800ml of water and 400g of sugar. I let this slowly boil for about 45-50min, and when syrupy strain out the ginger and put into a clean bottle with a lid to store.
When you are ready to have a drink, use 1 part syrup to about 4-5 parts water. I prefer sparkling water, but your call. Mash up a few fresh mint leaves and squirt of lemon juice before adding ice and water. Mix, sip and relax.
Ginger mint presse
- 200 g Ginger
- 800 ml Water
- 400 g Granulated sugar
- 1 tsp Lemon juice
- 3-4 Mint leaves
- 250 ml Sparkling water
- Slice the ginger, with skin on, and chop. Place into a non-reactive pan along with sugar and 800ml water. Bring to a boil and simmer for 45-50min.
- Strain the ginger syrup and cool.
- To serve, add 1 part ginger syrup to glass along with mint leaves and lemon juice. Muddle to release mint leaves juice, and add ice and 4-5 parts water. Enjoy.