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Blood-orange crush with ginger and mint syrup

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

By Alice Storey & Emma Knowles
  • 20 mins preparation
  • 15 mins cooking plus cooling
  • Serves 10
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Blood-orange crush with ginger and mint syrup


  • 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)


  • 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.


Note If you prefer a non-alcoholic drink, you can top it up with tonic water or lemonade instead of moscato.