3 lemon grass sticks
About 5cm piece of fresh root ginger
Juice of 3 large lemons (to taste)
Chop the tips off the lemon grass and bruise the base with a heavy knife or mallet before slicing thinly. Peel the ginger and slice it. Put these into a saucepan over a gentle heat with the sugar and 600ml water. Stir until the sugar has completely dissolved before raising the heat and then allow to simmer for 5-6 minutes.
Remove from the heat, add the lemon juice and, when quite cold, strain into a screw-top bottle. Keep it in the fridge until needed, for up to about a month.
Serve as a cordial, with thin slices of lemon or lime, and topping up the glasses with flat, fizzy or tonic water.
I have developed an addiction to this stuff, it tastes so good that I want to drink it all the time. It's also so incredibly simple, which is only ever a good thing with recipes!
Taken from: Sarah Raven's Garden Cookbook