Two Gin Free G & T Recipes

Gin Free G & T – Recipe 1. 

This recipe is an adaptation of a recipe by BBC Good Food

Serves 6

6 cardamom pods

1/2 inch chunk of cucumber

1 chamomile teabag

½ bunch mint leaves, plus extra to garnish

1 strip lemon zest

5 cloves

½ bunch rosemary

Good tonic water, to top up such as Fevertree

Citrus flavour begonia flowers to garnish.  The begonia can be used whole or broken into petals. They have a fabulous citrus lemon flavour. 

Method

Bruise the cardamom pods and slice the cucumber. Put them both in a large jug and add the chamomile teabag, mint leaves, lemon zest, cloves and rosemary. Top up with 500ml cold water. Leave to infuse in the fridge for 4 hrs. To serve, strain the infused water and pour 50ml of it into each glass. Top up with tonic water and lots of ice. Garnish each one with a few more mint leaves, cucamelons and begonias as above.

Gin Free G & T – Recipe 2. 

This recipe is an adaptation of a recipe in  Liquor.com by Kaitlyn Goelen

INGREDIENTS:

2 oz Juniper syrup*

1 oz Lemon juice

4 oz High quality tonic water such as Fevertree

Citrus flavour edible flowers and cucamelon or cucumber to garnish.  The begonia can be used whole or broken into petals. They have a fabulous citrus lemon flavour. ,  

PREPARATION:, Combine the juniper syrup and lemon juice in a Collins glass filled with ice. Top with the tonic water and stir to combine. Garnish with a lemon wheel and serve.

*Juniper syrup, INGREDIENTS:

 Peel and pith of 1 lemon

2 tablespoons Juniper berries, lightly crushed

1 pinch Loose black tea

2 ½ cups Water

1 cup Demerara sugar

PREPARATION:, In a heatproof bowl, add the lemon peel, juniper berries and tea. In a small saucepan, bring 2½ cups of water to a boil, then pour over the lemon mixture. Let it sit for 15 minutes to infuse. Strain the infused water into a measuring cup and return 2 cups of the mixture to the saucepan over medium heat. Add the Demerara sugar and stir until the sugar has dissolved. Let cool completely before using. Store the syrup, refrigerated, in an airtight container for up to 3 weeks.

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