Ruby ginger blossom recipe
Grapefruit is in its prime in spring. If you've got an extra ruby red floating around, squeeze one into this refreshing late spring drink. To brighten your drinks, try freezing edible flowers in your ice cubes to serve.
1 Tbs honey
2 tsp grated ginger
¼ cup water
juice of a Ruby Red grapefruit
juice of a lime
lime slices to garnish
300 ml soda water
Place honey, ginger and water in a small saucepan and bring to the boil. Simmer for 5 minutes, then place in a bowl and refrigerate or place in the freezer until chilled.
Squeeze grapefruit & lime and add to chilled syrup.
Pour over ice cubes in 2 glasses, top with soda water and garnish with a slice of lime.
Note: You can make extra syrup and freeze for later use.