Lemon and Ginger Syrup

INGREDIENTS

• 1 1/2 cup fresh squeezed lemon juice (about 1/2 kg lemons)
• Peeled rinds from the lemons
• 1 cup water
• 1 1/4 cups sugar
• 1 tablespoon fresh grated ginger

Method

1. In a medium saucepan, bring all ingredients to a boil.
2. Let cool, and drain through a muslin cloth in a sieve.
3. Place in a bottle and refrigerate.

Lychee, Peach, and Ginger Punch

From NZ House & Garden, February 2012.

Ingredients

• 565 g can lychees
• 1 cup canned peach slices
• 2 cups mango-flavoured fruit juice (e.g., Just Juice)
• 2 cups ice cubes
• Approx 2 cups of ginger ale
• 6-8 fresh mint leaves

Method

1. Drain lychees, reserving 1 cup of juice. Using a blender or food processor, whizz lychees and peaches until the fruit is almost smooth.
2. In a large jug, combine fruit puree, reserved lychee juice, and the mango-flavoured fruit juice.
3. Add ice cubes and top up with ginger ale.
4. Garnish with mint leaves.

Makes

2 litres