Ginger Lemon Julep

So, just in time for the time change, I am now well prepared for the Summer 2012: I found my perfect summer drink and I do not intend to drink anything else again. Point. (Yeah well, maybe we'll talk about it again in the fall.) But for the next few months, I really just want to heartily recommend this delicious, clear, refreshing, tingling, sweet-and-tart drink. I am very curious how he makes himself at 25 degrees and balmy breezes. In combination with woolen socks, he definitely makes for great summer (vor) joy on the balcony.

Ginger, I ♥ you!

What you need:

And this is how it works:

First off 500 ml of water , 500 sugars rong>, 150 g chopped ginger and 1/2 untreated lemon sliced ​​into a syrup: Put the ingredients together in a saucepan, bring to the boil and simmer for 15 minutes. Then put the syrup aside and leave for about 3 hours. Pour through a fine mesh sieve and place in clean, sealable jars or vials. The syrup will stay in the fridge for at least a week.

Fill a glass with ice cubes (or crushed ice). Add 3 cl white rum , 3-4 cl ginger zircon syrup and 2 -3 stalks mint to the ice cubes. Stir and top up with iced mineral water .