INGREDIENTS
Lemongrass and lime syrup
220 g (1 cup) caster sugar
250 ml (1 cup) lime juice
6 lemongrass stalks, trimmed and chopped into 1 cm size pieces
To serve
Crushed ice
Extra lemongrass stalks
Gin or vodka, optional
Tonic water
Dried lime
Miele accessories
METHOD
Dried lime
- Thinly slice limes horizontally and place on universal trays lined with baking paper.
- Place into the oven on Drying function at 70°C for 6-8 hours, or until dry to touch. Store in an airtight container.
Lemongrass and lime syrup
- Place the sugar, lime juice and lemongrass in a small saucepan over low heat, induction setting 3 and cook, stirring, for 20 minutes until the sugar is dissolved.
- Increase heat to induction setting 9 and bring to the boil for 1 minute, or until thickened slightly. Turn off and allow to cool completely.
- Pass through a sieve into a jug, discarding any solids and refrigerate until chilled.
To serve
- Place ice and a lemongrass stalk in glasses.
- Add 20 ml lemongrass and lime syrup and 30 ml gin or vodka, if using.
- Top each glass with tonic water and a dried lime slice.
APPLIANCE / FUNCTION
Donna Hay
As Australia’s leading food editor and bestselling cookbook author, Donna Hay has made her way into the hearts (and almost every home) across the country. An international publishing phenomenon, Donna’s name
is synonymous with accessible yet inspirational, recipes and stunning images. Her acclaimed magazine notched up an incredible 100 issues and her best-selling cookbooks sold more than seven million copies worldwide. The Donna Hay brand goes beyond the printed page, featuring an impressive digital presence; a number of television; branded merchandise; and a baking mix range in Australian supermarkets. Donna is the very proud mum of two teenage boys, adores living near the ocean and still loves cooking every single day.
