200g leftover orange skins, cut up
500g caster sugar
250g water
20g mint
2g salt
Large pinch of citric acid
200g leftover lime skins, cut up
500g caster sugar
200g water
50g lime juice
20g basil
20g sliced ginger
2g salt
Large pinch of citric acid
2 serrano chilies, sliced
300g leftover lemon skins, cut up
2 lemongrass stalks, bashed and sliced
500g caster sugar
200g water
50g lemon juice
2g salt
Large pinch of citric acid
Place the sugar onto the orange skins and leave to marinate overnight.
Add the mixture to the water and bring to a simmer.
Add the salt and mint, then take off the heat.
Stir in the citric acid and leave to marinate for 2 days.
Strain before use.
Place the sugar onto the lime skins and ginger, and leave to marinate overnight.
Add the mixture to the water and bring to a simmer.
Add the salt and basil, then take off the heat.
Stir in the citric acid and leave to marinate for 2 days.
Strain before use.
Place the sugar onto the lemongrass and leave to marinate overnight.
Add the mixture to the water and bring to a simmer.
Add the salt, lemongrass, and sliced serrano chili, then take off the heat.
Stir in the citric acid and leave to marinate for 2 days.
Strain before use.
200g leftover orange skins, cut up
500g caster sugar
250g water
20g mint
2g salt
Large pinch of citric acid
200g leftover lime skins, cut up
500g caster sugar
200g water
50g lime juice
20g basil
20g sliced ginger
2g salt
Large pinch of citric acid
2 serrano chilies, sliced
300g leftover lemon skins, cut up
2 lemongrass stalks, bashed and sliced
500g caster sugar
200g water
50g lemon juice
2g salt
Large pinch of citric acid
Place the sugar onto the orange skins and leave to marinate overnight.
Add the mixture to the water and bring to a simmer.
Add the salt and mint, then take off the heat.
Stir in the citric acid and leave to marinate for 2 days.
Strain before use.
Place the sugar onto the lime skins and ginger, and leave to marinate overnight.
Add the mixture to the water and bring to a simmer.
Add the salt and basil, then take off the heat.
Stir in the citric acid and leave to marinate for 2 days.
Strain before use.
Place the sugar onto the lemongrass and leave to marinate overnight.
Add the mixture to the water and bring to a simmer.
Add the salt, lemongrass, and sliced serrano chili, then take off the heat.
Stir in the citric acid and leave to marinate for 2 days.
Strain before use.
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