Thai Lemonade
Thai lemonade gets its character from a simple syrup simmered with lemongrass and ginger rather than from lemon juice. Twenty minutes of boiling turns plain sugar water into something fragrant, citrusy and faintly spicy. Once the syrup is cool, you only need to top it with carbonated water, so the drink is fizzy and fresh. Make the syrup ahead and assemble the glasses when guests arrive.
Instructions
Put the water, sugar, lemongrass and ginger in a saucepan and bring it to a boil. Keep it boiling for 20 minutes so the lemongrass and ginger give up their flavor to the syrup.
Leave the syrup to cool completely. Lift out and discard the lemongrass and ginger.
Divide the cooled syrup among 4 large glasses. Pour the carbonated water over the syrup in each glass.
Float a few slices of lime in each glass and serve.
Make it personal.
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