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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. See method
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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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