Ginger cordial with mint, lime and cucumber
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Serves
8
Cooking Time
Prep time 15 mins, cook 10 mins (plus cooling)
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880 gm (4 cups)
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caster sugar
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100 gm
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ginger, finely grated
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3
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mint sprigs, plus extra to serve
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To serve:
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2 Lebanese cucumbers, seeds removed, plus extra, thinly sliced
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To serve:
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juice of 2 limes, plus extra, sliced
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To serve:
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chilled ginger beer
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To serve:
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Pimms, optional
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1
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Combine sugar and 750ml water in a saucepan, stir over medium-high heat until sugar dissolves. Add ginger and mint, bring to the boil, reduce heat to medium and simmer until infused and a light syrup forms (8-10 minutes), remove from heat.
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2
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Meanwhile, process cucumber in a food processor until finely chopped, add to syrup and refrigerate until cool. Strain through a fine sieve, pressing on solids to extract liquid (discard solids), add lime juice, then refrigerate until required. Makes about 1 litre.
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3
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To serve, pour chilled syrup into glasses, top up with ginger beer to taste, and garnish with cucumber ribbons, lime slices and mint sprigs.
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This recipe is from the October 2010 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles and Lisa Featherby
PHOTOGRAPHY Prue Ruscoe
STYLING Vanessa Austin