![](https://images.caxton.co.za/wp-content/uploads/sites/68/2020/12/lemonade.jpg)
INGREDIENTS (serves 4)
- 3 lemons
- ½ cup sugar
- 8 tbsp Bombay Sapphire London Dry Gin
- 2 cups ginger beer
- 4 cups ice cubes
Serving Suggestion:
- Mint sprigs
- Lemon slices
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METHOD
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Peel 3 large strips of zest from 1 of the lemons using a vegetable peeler.
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Combine the sugar, lemon zest and half a cup of water in a small pot over a medium-high heat. Stir continuously until the sugar has dissolved and the liquid comes to a boil.
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Remove from the heat and allow the mixture to come to room temperature. Strain to remove the rind.
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Slice the lemons in half and squeeze the juice from each into the cooled sugar syrup. Stir to combine. *Chef’s Tip: Before slicing, roll the lemons on the counter with the palm of your hand. This will ensure that you can easily extract the juice from the lemons.
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Add the ice cubes to a large resealable bag and beat using a rolling pin until crushed ice is formed.
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Divide the crushed ice between the 4 glasses, filling each to the top.
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Divide the lemon syrup between the 4 glasses, pouring over the crushed ice.
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Add 2 tablespoons of Bombay Sapphire London Dry Gin to each glass.
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Fill each glass with ginger beer. Add a slice of lemon and a sprig of mint to garnish. Serve on a hot summer’s day and ENJOY!
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