logo
Food Advertisements by
  • Home
  • GINGER MINT LEMONADE

GINGER MINT LEMONADE

0 0
GINGER MINT LEMONADE

Share it on your social network:

Or you can just copy and share this url

Ingredients

90 grams ginger root
10 grams mint leafs
300 grams granulated sugar
300 millilitres Water
480 millilitres sparkling water
ice cubes
  • Medium

Ingredients

Directions

Share

This is a summer drink as a summer drink should be. This reminds me of lazy summer afternoons on the porch, or looking at the sunset on the beach.

The ginger infusion gives this drink a crisp, slightly spicy note and the mint leaves make the drink refreshing.

read more

  1. Make a simple syrup with 300 ml water and the same amount in volume of sugar and the mint leaves.
  2. When the sugar has dissolved remove the mint leaves and add the sliced ginger to the simple syrup.
  3. Bring the syrup one more time to boil and let it cool with the ginger in the refrigerator. Infuse for at least 2 hours.
  4. Prepare your serving glasses with a couple ice cubes and the mint leaves that were set aside earlier, then fill the glasses to approximately half with the ginger syrup.
  5. Fill up with the soda water and stir well, adjust sweetness by adding either more syrup or more soda and serve immediately.
  6. Alternatively make a batch of the ginger soda mixture in a carafe and serve into the prepared glasses right at the table side.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
CHILLED APPLE AND ORANGE CRUMBLE WITH FRESH STRAWBERRY JELLY AND CUSTARD
next
CHILI BASTED GRILLED TILAPIA FILLET
previous
CHILLED APPLE AND ORANGE CRUMBLE WITH FRESH STRAWBERRY JELLY AND CUSTARD
next
CHILI BASTED GRILLED TILAPIA FILLET

Add Your Comment