This ginger syrup is a staple that can be used in an abundance of delicious ways.

Recipe and words: Michael Van de Elzen

We have over 200 citrus trees on our block, but we’re still never quite prepared for the massive amount of fruit we get, and it’s increasing every year. It’s a bit of a struggle as we need to cold store them. However, it does mean we have heaps of fruit to make soda syrups.

We love this ginger syrup, but you can change out the lemons or include other seasonal fruits such as oranges and pomegranates. Simply add the extra fruits to the recipe and taste-test until you find a mix you like.

Makes: 1 litre
Time: 5 minutes, plus 1-2 hours for infusing

INGREDIENTS

2 large knobs of ginger (approx. 6cm each), roughly chopped
4 tbsp honey
3 cups water
3 lemons
soda water
handful fresh mint leaves to serve

METHOD

Place the ginger, honey, and water into a heavy-bottomed saucepan. Squeeze the juice of two of the lemons into the mix and add the skins.

Bring to the boil, then remove from the heat and allow to cool. Let the mixture infuse for at least an hour. Strain before serving.

Mix 1 part ginger syrup with 4 parts soda water, and serve with fresh mint leaves and sliced lemon.

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