Ingredients
Method
Main
1.Stir sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until a light syrup forms (3-4 minutes). Squeeze juice from ginger into pan, then add ginger pulp and lime juice, stir to combine then simmer for 2 minutes, remove from heat and refrigerate until chilled.
2.To serve, add ginger syrup to Champagne to taste and serve with mint sprigs.
