Ban or no ban, it’s always a good idea to have a non-alcoholic trick (or two) up your sleeve. Back in the day, there were always a couple of bottles of homemade syrup stockpiled in our family spens, ready for anything from instant lemonade and ginger ale to something a little ‘stronger’ for sundowners. At the van der Westhuizen house, the question was always, “Lemon or ginger?” So, when it came to sharing my favourite summer syrup, it was simply impossible to choose.
LEMON SYRUP
PREP TIME: 20 MINUTES | SERVES: MAKES ABOUT 1 LITRE
INGREDIENTS
500 ml freshly squeezed lemon
1 kg (1250 ml) sugar
1,5 litre water
lemon zest of 2 lemons
METHOD
Place all the ingredients into a large saucepan.
Bring to a boil while stirring. Keep on stirring until the sugar has dissolved.
Once it comes to a boil, reduce the heat and let it simmer for 10 minutes.
Cool the syrup before decanting it into bottles.
Keep your syrup in the fridge.
SERVING SUGGESTIONS
lemon syrup, ice, fresh mint and water
lemon syrup, gin, ice, mint and tonic water
lemon syrup, ice and soda water
GINGER SYRUP
PREP TIME: 20 MINUTES | SERVES: MAKES ABOUT 1 LITRE
INGREDIENTS
2 pieces of fresh ginger – 10 cm long
400 g (500 ml) sugar
500 ml water
METHOD
Slice the ginger into thin slices and keep to one side.
Pour the sugar and water into a large saucepan and keep stirring while you the mixture come to boiling point.
Once it comes to a boil, lower the heat and let it simmer for 10 minutes.
Add the ginger slices and let the syrup infuse for at least 1 hour.
Decant into bottles and store in your fridge.
SERVING SUGGESTIONS
ginger syrup, brandy, ice and soda water
ginger syrup, mint, ice, lemon slices and cold rooibos tea
ginger syrup, ice and soda water
FEATURED RECIPES
