Spiked Summer Lemonade

INGREDIENTS

MAKES 6-8

3 lemongrass stalks, cut into 20cm lengths, halved vertically

400 g caster sugar

Zest and juice of 3 lemons

4 kaffir lime leaves, bruised

1/2 cup (125ml) vodka

Ice and prosecco, to serve

Method

Heat a barbecue to high heat.

To make the syrup, barbecue lemongrass, turning frequently, for 5-6 minutes until charred. Set aside.

In a medium saucepan combine the sugar, 2 cups (500ml) water, zest and kaffir lime leaves. Bring to the boil and stir until sugar has dissolved. Remove from the heat, add lemongrass and chill until cooled completely.

Stir in lemon juice and vodka. Pour 60ml-100ml of spiked syrup over ice in a tall glass and top with prosecco to serve.

This recipe was published in delicious february 2021 issue. photography by chris court.