1 litreblood-orange juice150 mllime juiceTo serve:mint and crushed iceTo serve:pink moscato (see note)Ginger and mint syrup440 gm (2 cups)caster sugar80 gm (16cm piece) ginger, finely grated2 cups (firmly packed)mint
For ginger and mint syrup, stir sugar, ginger and 250ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil, reduce heat to medium and simmer until reduced to a light syrup (8-10 minutes). Remove from heat, add half the mint, stand until cool then strain through a fine sieve (discard solids). Blanch remaining mint (30 seconds), refresh, drain and squeeze out excess water. Process syrup and blanched mint in a food processor until combined and refrigerate until required.
To serve, combine juices and mint in a tall jug with plenty of ice, add ginger and mint syrup to taste, top up with moscato and serve with extra ginger and mint syrup.
Note If you prefer a non-alcoholic drink, you
can top it up with tonic water or lemonade instead of moscato.