Slice the
lemons thinly and place them in a large plastic container.
Top them
with fresh mint and ginger and sprinkle with sugar.
With
clean hands, rub and squeeze the lemon onto the sugar.
Repeat
this process 3 times every 15 mins.
Strain
the thick syrupy liquid.
Pour 50ml
of this mixture into a jug for every 300ml of sparkling water used.
Garnish
with fresh mint, lemon slices and plenty of ice.
To spice things up or for
a special occasion, add 30ml of gin, vodka
or Cachaça.
Recipe reprinted with permission of chef Jenny Ward from CHEFS.