Jamie's Food Team
By Anna Helm Baxter
Ingredients
400g rhubarb
5cm piece of ginger
2 tablespoons good quality honey (or maple syrup or agave)
2 lemons
1 bunch of fresh mint (30g)
soda water, to serve
Top Tip
If you want to be the host with the most, use a speed-peeler to peel off strips of rhubarb and spiral them around your serving glasses, like you see in the picture.
Method
- Roughly chop the rhubarb, peel and finely grate the ginger, then place in a medium pan. Pour in 400ml of water, bring to a gentle simmer and cook for 10 minutes, or until the rhubarb is very soft.
- Leave to cool, then strain through a fine mesh sieve into a bowl, using the back of a spoon to push through all that lovely flavour, then discard the leftover stringy bits. Stir the honey into the sieved juice to create a syrup.
- Slice the lemons into wedges, pick in most of the mint leaves, reserving a few for garnish, and place in a large serving jug, then muddle together to release their juice.
- Pour the syrup into the jug, then top up with ice and soda water. Taste, adjust with a little more honey, if you prefer it sweeter, and finish with the reserved mint leaves. Cheers!
Tags
