try this zesty orangeade with a difference
Serves 6
Takes 10 minutes to make, plus chilling
Per serving:
71kcals
no fat
no protein
18g carbs
18.2g sugar
trace salt
1. Put the sugar in a pan with 600ml water. Bash and flatten the lemongrass stalks with a rolling pin and add to the pan. Bring gently to the boil, stirring until the sugar dissolves, then simmer for 5 minutes until syrupy. Leave to cool.
Try making this with ruby oranges for a fantastic colour or swap two oranges for a grapefruit if you prefer a bitter edge.
2. Strain the cooled syrup into a jug, discarding the lemongrass, then stir in the zest and the juice and chill. Pour into ice-filled cups, topping up with soda water or lemonade if you like a little fizz.
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The best of British cooking from Hugh Fearnley-Whittingstall
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