Put 250ml (8fl oz) cold water in a pan and add 100g (3½oz) caster sugar, 1 stick lemongrass bruised, and 1cm (½in) ginger, peeled and finely chopped. Simmer for 5 minutes until the sugar has dissolved, allow to cool, then discard the lemongrass.
Cut 3-4 thin-skinned unwaxed lemons and 2 limes into quarters, skins on, and liquidise along with the sugar syrup until the fruit is finely chopped. Pour through a sieve, catching the juice in a bowl. Stir in another 250ml (8fl oz) iced water. Serve chilled.
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As seen in Real Food magazine