Happy Last Day Of Winter!!! Summer is officially on its way which in Australia means some serious sun. Last weekend it actually peeked it’s head out of the clouds (just to let us know it was on its way!) and I made sure I took full advantage of it. I spent the day reclining on some awesome secondhand day beds we recently found and feasted on an amazing Vegan Platter (see that recipe here). The only thing that would have topped it off was some wine. But alas, I am pregnant, so instead I tried to make a drink so toe-tappingly tantalizing that I wouldn’t even miss the sweet grape nectar of the gods. I think I succeeded! Here is the recipe to my Perfect Summer Gingernade…
- 1/3 Cup Ginger, roughly chopped
- 1/4 Cup of Raw Honey or Agave Nectar
- 1/2 Cup Mint, finely chopped
- 2 x Lemons
- Water (approx 4 Cups)
- Iceblocks, slices of citrus and some leftover mint to serve
Put ginger, mint and honey/agave into a bowl or a container with a lid on it.
Pour 2 Cups of boiling water onto mixture and gently stir.
Let it steep (cover the bowl) for at least 30 minutes. I let mine steep over night so it was especially gingery!
Strain the liquid and refrigerate until you are ready to use.
When you are ready to serve, pour the liquid into a jug. Squeeze the juice of both your lemons into the liquid – I like my flavours bitey and strong though so maybe start with one and see how you like it! Then top up with 2 Cups of water to dilute the lemonade.
Serve with ice blocks, finely chopped mint and slices of citrus fruit! When I am allowed to enjoy alcohol again I am going to add sliced cucumber and Pimms for a really English affair. ENJOY!