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Summer Syrups

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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.

JAN | Jan Hendrik van der Westhuizen | Summer Syrups

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

JAN | Jan Hendrik van der Westhuizen | Summer Syrups

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

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