Name: Blood-orange crush with ginger and mint syrup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Ingredients: 1 litre blood-orange juice; 150 ml lime juice; To serve: mint and crushed ice; To serve: pink moscato (see note); Ginger and mint syrup; 440 gm caster sugar (2 cups); 80 gm ginger, finely grated (16cm piece); 2 cups mint (firmly packed)

Blood-orange crush with ginger and mint syrup

Recipe for blood-orange crush with ginger and mint syrup.

Serves 10

Prep

20M

Cook

15M

Total

35M

Ingredients

1 litre blood-orange juice

150 ml lime juice

To serve: mint and crushed ice

To serve: pink moscato (see note)

Ginger and mint syrup

440 gm caster sugar (2 cups)

80 gm ginger, finely grated (16cm piece)

2 cups mint (firmly packed)

Method

Main

1.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.

2.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.