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    Lemongrass lemonade

    Try this stylish, alcohol-free drink from the founders of London's Redemption bar

    "We pair lemongrass with some limes to concoct this vibrant smasher of a drink. Make the day before you need, as it has to steep overnight."

    Serves: 2


    6 lemongrass stalks, roughly chopped
    1.5L still mineral water
    150g coconut sugar
    4 large limes, peeled with a swivel-head vegetable peeler, then juiced
    Pink peppercorns and lemongrass stalks to garnish


    1. Place the lemongrass and mineral water in a large saucepan over a medium heat. Bring to a rolling boil, then reduce to a simmer for 60 minutes.

    2. Remove from the heat and add the coconut sugar, lime juice and lime peel. Stir well, then leave to cool. Cover and put in the fridge overnight to steep.

    3. The next day, strain the lemonade into a jug or bottle and keep refrigerated.

    4. To serve, pour into large copa or balloon glasses with plenty of crushed ice, garnished with pink peppercorns and lemongrass stalks.

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    Recipe by Catherine Salway and Andrea Waters, founders of London's Redemption, an alcohol-free restaurant-bar. 

    You'll find even more non-alcoholic recipes in Redemption Barby Andrea Waters and Catherine Salway, £12.99, Kyle Books 


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