INGREDIENTS
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Orange & Mint Syrup
200g leftover orange skins, cut up
500g caster sugar
250g water
20g mint
2g salt
Large pinch of citric acid
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Lime, Ginger & Basil Syrup
200g leftover lime skins, cut up
500g caster sugar
200g water
50g lime juice
20g basil
20g sliced ginger
2g salt
Large pinch of citric acid
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Lemon & Lemongrass, Serrano Chili Syrup
2 serrano chilies, sliced
300g leftover lemon skins, cut up
2 lemongrass stalks, bashed and sliced
500g caster sugar
200g water
50g lemon juice
2g salt
Large pinch of citric acid
Method
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Orange & Mint Syrup
Place the sugar onto the orange skins and leave to marinate overnight.
Add the mixture to the water and bring to a simmer.
Add the salt and mint, then take off the heat.
Stir in the citric acid and leave to marinate for 2 days.
Strain before use.
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Lime, Ginger & Basil Syrup
Place the sugar onto the lime skins and ginger, and leave to marinate overnight.
Add the mixture to the water and bring to a simmer.
Add the salt and basil, then take off the heat.
Stir in the citric acid and leave to marinate for 2 days.
Strain before use.
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Lemon & Lemongrass, Serrano Chili Syrup
Place the sugar onto the lemongrass and leave to marinate overnight.
Add the mixture to the water and bring to a simmer.
Add the salt, lemongrass, and sliced serrano chili, then take off the heat.
Stir in the citric acid and leave to marinate for 2 days.
Strain before use.