This recipe was inspired by and adapted from talented local foodie Julie Lindhiem. Rosemary-scented ginger ale is delicious and fragrant, perfect for a summer afternoon.
Place the ginger, sugar, lemon peel and 2 sprigs of rosemary in a bowl. Bash with the end of a rolling pin to extract the juices. Add the lemon juice and leave to stand overnight. Next day, whiz the ginger mixture in a food processor and transfer to a heavy-bottomed saucepan. Add the water, extra sugar and remaining rosemary. Simmer until the liquid has reduced and the mixture forms a syrup, about 30 minutes. Strain the syrup and pour into a bottle to cool. Store in the fridge for up to 1 month. To serve, mix the syrup with lemonade and garnish with fresh rosemary.Rosemary-scented ginger ale
Ingredients
Instructions
