Jamie Magazine
By Jamie Oliver
Hot rummy lemonade
With ginger & apple juice
Not Too Tricky
serves 15
About the recipe
This spicy number has plenty of attitude – it’ll put fire in your belly and really get your jingle bells ringing!
Recipe From
Ingredients
300g ginger
6 lemons
1.5 litres fresh cloudy apple juice
runny honey
15 x 25ml shots of Bacardi Oro
Method
- Slice the ginger, leaving the skin on, and add to a large pan with 2 litres of water.
- Bring to the boil, then reduce the heat to low and leave to simmer for 15 minutes – if you really love ginger and want a super-fiery kick, make it the day before, let the ginger go cold in the water and leave overnight to infuse.
- Strain the liquid through a sieve, then squeeze in the lemon juice and add the cloudy apple juice. Bring just to the boil, then add 4 very generous swirls of runny honey and give it a good stir.
- To serve, add a shot of rum to a heatproof glass or mug, then top with the hot lemonade. Bottoms up!
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