INGREDIENTS (serves 4)
- 3 lemons
- ½ cup sugar
- 8 tbsp Bombay Sapphire London Dry Gin
- 2 cups ginger beer
- 4 cups ice cubes
Serving Suggestion:
- Mint sprigs
- Lemon slices
METHOD
-
Peel 3 large strips of zest from 1 of the lemons using a vegetable peeler.
-
Combine the sugar, lemon zest and half a cup of water in a small pot over a medium-high heat. Stir continuously until the sugar has dissolved and the liquid comes to a boil.
-
Remove from the heat and allow the mixture to come to room temperature. Strain to remove the rind.
-
Slice the lemons in half and squeeze the juice from each into the cooled sugar syrup. Stir to combine. *Chef’s Tip: Before slicing, roll the lemons on the counter with the palm of your hand. This will ensure that you can easily extract the juice from the lemons.
-
Add the ice cubes to a large resealable bag and beat using a rolling pin until crushed ice is formed.
-
Divide the crushed ice between the 4 glasses, filling each to the top.
-
Divide the lemon syrup between the 4 glasses, pouring over the crushed ice.
-
Add 2 tablespoons of Bombay Sapphire London Dry Gin to each glass.
-
Fill each glass with ginger beer. Add a slice of lemon and a sprig of mint to garnish. Serve on a hot summer’s day and ENJOY!
This recipe was brought to by Foodies of SA. Visit their Facebook page, website or YouTube for more proudly South African recipe ideas.
