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Use small local lemons: limon balady (Egypt), kalamansi (Philippines), jeruk nipis (Indonesia). Alernatively, use a one large lemon and one lime: rather than blending, grate the peel, separate the juice and discard the pith. This recipe uses Gentian root rather than Cincona bark: it's safer for home-made tonics, and adds an interesting flavour, like angostura bitters, which are made from Gentian root.
| 100 g lemons 150 ml water |
Blend the lemons and put in a pan add the water heat until it just starts to boil leave to cool |
| 2 tbsp gentian root 10 pods cardomom 2 star anise 1 tsp lavender 20 berries juniper 150 ml water |
empty the contents of the cardomoms break the star anise into pieces put all these ingredients in a pan bring to the boil simmer gently for 15 minutes allow to cool |
| 50 g sugar 25 g citric acid |
strain both liquors into another pan add sugar and sugar and citric acid bring to boil warm a jar with boiling water put the concentrate into a jar and seal it allow to cool store in the fridge |
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use 5-10ml for one glass G&T |