PREP TIME 10 MINUTES MAKES 1 LITRE (4 CUPS)
- 10cm piece fresh ginger (50g), unpeeled
- 1 medium lemon (140g), peeled
- 2 tablespoons pure maple syrup
- 1 litre (4 cups) chilled sparkling mineral water
1 Push ginger and lemon through a juice extractor into a jug; you should have about ¼ cup (60ml) juice.
2 Combine juice mixture and maple syrup in a large jug; stir in mineral water. Serve over ice cubes, if you like.
CUCUMBER, LIME & COCONUT WATER
PREP TIME 10 MINUTES MAKES 1 LITRE(4 CUPS)
Denne historien er fra Issue 67 2021-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 67 2021-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
