|150 g||fresh ginger|
|2||apple juice — clear|
|1/2||ginger — syrup|
|lemon — halved, juice only|
|1||lemon — sliced|
|1||apples — sliced|
Grate the ginger on the coarse side of a cheese grater.
Place the ginger in a small pot and add the sugar.
Use a vegetable peeler to remove the rind of the lemon (make sure there is no pith) and add to the ginger and sugar as well as the juice of the lemon.
Add the salt and 2 cups of water and bring to the boil while stirring.
Remove from the heat, cover and let the syrup stand for a few hours to infuse and come to room temperature.
Strain through a strainer to remove the ginger and zest and store in an airtight container in the fridge.
Drink: Mix all the ingredients together.
Taste and add more ginger syrup or apple juice as desired.
Carbonate in the Fizz Bar as per instructions.
Serve with ice and garnished with lemon and apple slices.
Store the rest of the syrup in the fridge for up to a month.