FoodCoop Recipes
Ginger and Rosemary Spritzer
This botanical beauty filled with zest and spice is so refreshing – if you like, you can also make a bigger batch and serve in a pitcher.
Cook
15 minutes
Serves
2
Ingredients
5cm ginger, thinly sliced
1 tsp rosemary leaves
6 peppercorns
1 orange, plus wedges to garnish
25g Fairtrade caster sugar
200ml Co-op Indian tonic water
Rosemary sprigs
Method
Put 5cm ginger, thinly sliced, 1 tsp rosemary leaves, 6 peppercorns and the peel of 1 orange into a pan (keep the fruit), along with 25g Fairtrade caster sugar and 50ml cold water
Heat gently for about 5 mins, until reduced by half, then leave to infuse for at least 10 mins
Blitz the orange segments in a food processor
Divide 200ml Co-op Indian tonic water between two ice-filled glasses, then stir in the orange and the infused syrup
Serve garnished with orange wedges and rosemary sprigs
