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Ingredients:
- Cardamom
- Salt (or sugar)
- 1 litre Soda water
- 200 gms Stem Ginger
Method:
- Soak the stem ginger overnight in half litre of soda water with two or three
cloves of ground cardamom.
- Decant the mixture into flutes or coupes leaving the sediment behind and
toup up with soda water, coloured with edible coluring if you wish.
- Cocktail sticks of olives (with a salt frost) or red cocktail cherries (with
sugar frost) can also be used.
Serves: 6-8 Tip:
Iced Tea taste bitter? Add a pinch of baking soda to your glass or a teaspoon in
your gallon pitcher. |
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