If you’re looking for a refreshing non-alcoholic summer spritz, this homemade fizzy orange drink ticks all the boxes – without being laden with sugar.
Rachel Khoo recommends serving this with Sweet Chilli & Sour Cream Kettle Chips.
Homemade orange and ginger spritzer
Ingredients:
(Makes approx. 200ml)
1 large piece of ginger (approx. 100g)
2 large untreated or organic oranges
400g sugar
Lots of ice
Optional garnish:
Sparkling water
Fresh mint or basil leaves
Sprigs of rosemary
Method:
1. Wash the ginger and oranges. Cut the ginger into thin slices (one to two millimetres thick) and add to a pot. Peel the oranges, trying only to remove the orange part and not the pith (white part).
2. Juice the oranges into a measuring jug. If the juice is less than 400 millilitres, top up with water to make 400 millilitres.
3. Add the juice, peel and sugar to the pot, stirring occasionally and bringing to the boil. Once the sugar syrup has come to a boil, simmer gently for about an hour or until you have reduced it by half and have a thick syrup. The ginger and orange peel should be soft and slightly translucent. Remove the peel and ginger and use them for the garnish or candy.
4. To make the candied ginger and orange peel: Remove the ginger and orange peel from the sugar syrup and place on a baking sheet on a tray. Bake at 100C for one hour, switch off the oven, and leave in the oven for a couple of hours. The candied peel will keep in an airtight container for a month.
5. To serve: Mix the syrup with sparkling water to your desired sweetness. Top with plenty of ice, orange wedges and sprigs of mint, basil or rosemary.
Bestselling author Rachel Khoo joins gourmet hand cooked crisps brand KETTLE® as their first female chef. Visit kettlechips.co.uk for more information.
