RUM, AP­PLE & GIN­GER LEMON­ADE

The Australian Women’s Weekly Food Magazine - - Entertaining Menu -

PREP + COOK TIME 25 MIN­UTES (+ RE­FRIG­ER­A­TION) SERVES 8

½ cup (110g) caster sugar

5cm piece fresh gin­ger (25g), sliced thinly

1 cin­na­mon stick

1 vanilla bean, halved length­ways

1.5 litres (6 cups) cloudy ap­ple juice

1½ cups (375ml) lemon juice

1 medium lemon (140g), sliced thinly

½ cup (125ml) dark rum

1 Place sugar, gin­ger, cin­na­mon stick, vanilla bean and juices in a large saucepan; bring to the boil. Re­duce heat; sim­mer, un­cov­ered, for 10 min­utes or un­til re­duced slightly. Strain into a large jug. Re­frig­er­ate for 6 hours or overnight.

2 To serve, pour juice mix­ture into glasses; top with lemon and ice. Top up each glass with rum; stir to com­bine.

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