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Mint Ale

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  Mint sprigs 6 Large, roughly chopped
  Icing sugar 8 Ounce (250 Gram)
  Water 3 Tablespoon
  Lemons 12 , chilled juiced
  Dry ginger ale 1 1⁄2 Pint, chilled (900 Milliliter)

Mix together the chopped mint, sugar and water in a mixing bowl.
Pound with a wooden spoon or pestle until the sugar has dissolved.
Set aside for 2 hours to allow the full flavour to be extracted.
Strain the mint mixture into a jug.
Stir in the lemon juice and ginger ale.
Garnish with the mint sprigs if you are using them and serve.
Makes about 1.2 litres/2 pints

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