Straw­berry syrup fizz

serves / 8 prep / 15 min­utes cook / 20 min­utes

Tweed Daily News - - TASTE -


20 small straw­ber­ries

¼ cup fresh mint sprigs, plus ex­tra to serve

1 cup gin

1.25L soda wa­ter, chilled Straw­berry syrup

500g straw­ber­ries, hulled, chopped

1 cup caster sugar

1 tsp le­mon juice

1. Us­ing 2 x 10-hole ice cube trays, place 1 straw­berry in each ice-cube tray hole. Fill each hole three-quar­ters full with wa­ter. Freeze overnight or un­til frozen.

2. Mean­while, make straw­berry syrup: Place straw­ber­ries, sugar and 1 ½ cups wa­ter in a medium saucepan over high heat. Bring to the boil. Re­duce heat to low. Sim­mer, cov­ered, for 10 min­utes. Re­move from heat. Stand for 5 min­utes to cool slightly.

3. Strain straw­berry mix­ture through a fine sieve lined with muslin into a large jug. Us­ing the back of a large spoon, squeeze out liq­uid. Dis­card solids. Pour strained mix­ture into a clean saucepan.

4. Place pan over high heat. Bring to the boil. Re­duce heat to medium. Sim­mer, un­cov­ered, for 10 min­utes or un­til syrupy. Re­move from heat. Stir in le­mon juice. Set aside for 15 min­utes to cool. Seal. Re­frig­er­ate un­til chilled.

5. Place ice cubes and mint in a 2.5Lca­pac­ity serv­ing jug. Add syrup, gin and soda wa­ter. Stir well to com­bine. Di­vide among glasses and gar­nish with ex­tra mint.

Recipe by Lucy Nunes, Su­per Food Ideas Photo by An­drew Young

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