Strawberry, lemongrass and ginger spritz
Use fresh strawberries, fragrant lemongrass and fiery ginger to create a refreshing summer spritz in this make-ahead cocktail recipe. The syrup can be made up to 1 week ahead and all you need to do is top up with fizz, ice, soda water and sliced strawberries.
- To make a syrup, put the lemongrass, ginger and sugar in a small saucepan with 250ml water. Place over a medium heat and bring slowly to a simmer, only turning the heat up once the sugar has completely melted. Simmer briskly for 5 mins, then remove from the heat and leave to cool to room temperature before squeezing in the lime juice and stirring together. Chill, overnight if you have time.
- When ready to make the cocktails, fill 6 tall glasses with ice and divide the strawberries among them. Spoon ½ tbsp of syrup into each glass, then divide the prosecco among the glasses. Top up with soda water, then give each one a brief stir before garnishing with a sprig of mint.
Tips: The syrup will keep in the fridge for up to 1 week – it makes more than you need and can be diluted just with soda water for any non-drinkers or children. For maximum flavour, keep in an airtight container with the lemongrass and ginger in it until the last minute.
Chop the strawberries up to 3 hours ahead and keep in a bowl in the fridge, covered with a piece of damp kitchen roll.
To sugar-frost the rims of your glasses, tip some caster sugar onto a side plate. Run a cut lime around the rim of each glass then upend into the sugar, turn a few times and set the right way up.
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