• This recipe was inspired by and adapted from talented local foodie Julie Lindhiem. Rosemary-scented ginger ale is delicious and fragrant, perfect for a summer afternoon.

    Rosemary-scented ginger ale

    Serves: Makes 1 litre
    Cooking Time: 40 mins + overnight for steeping


    • 250g fresh ginger, skin on, coarsely grated
    • 180g brown sugar
    • peel of 1 lemon
    • 4 sprigs fresh rosemary
    • 300ml lemon juice
    • 500ml (2 cups) water
    • 300g brown sugar, extra
    • lemonade, to serve
    • fresh rosemary, for garnish



    Place the ginger, sugar, lemon peel and 2 sprigs of rosemary in a bowl. Bash with the end of a rolling pin to extract the juices. Add the lemon juice and leave to stand overnight.


    Next day, whiz the ginger mixture in a food processor and transfer to a heavy-bottomed saucepan. Add the water, extra sugar and remaining rosemary. Simmer until the liquid has reduced and the mixture forms a syrup, about 30 minutes.


    Strain the syrup and pour into a bottle to cool. Store in the fridge for up to 1 month.


    To serve, mix the syrup with lemonade and garnish with fresh rosemary.