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GINGER SYRUP

Add 200g (7oz) of sugar to a small pan. Add 1 thumb-sized piece of peeled and sliced ginger to the pan. Pour 240ml (8fl oz) of water into the pan. Heat this over medium heat, stirring occasionally until the sugar dissolves. Remove from the heat and let the ginger steep for 20 minutes. Strain out the ginger with a mesh strainer. Store the syrup in an airtight container in the refrigerator for up to one week.

HONEY-GINGER SYRUP

Add 240ml (8fl oz) honey to a small pan. Add 1 thumb-sized piece of peeled and sliced ginger to the pan. Pour 240ml (8fl oz) of water into the pan. Cook over high heat, stirring occasionally until the mixture boils. Reduce the heat to medium and simmer for 5 minutes. Remove from the heat and let the ginger steep for 20 minutes. Strain out the ginger with a mesh strainer. Store the syrup in an airtight container in the refrigerator for up to one week.

MINT SIMPLE SYRUP

200g (7oz) granulated white sugar

240ml (8fl oz) water

5g (⅛oz) fresh mint leaves, washed

Drop the mint into a small saucepan and gently muddle to release the oils. Add the sugar and water and cook over a medium heat. Gently stir until the sugar dissolves and the aroma of the mint is prominent. Leave to cool, then store in an airtight container for up to 2 weeks.

VARIATIONS

Basil Simple Syrup – make as above but use basil instead of mint.

Ginger Simple Syrup – cook the sugar and water as before and add a 125g (4oz) piece of ginger, peeled and very thinly sliced. Bring to a simmer, remove from the heat and leave to steep for 30 minutes. Pour through a fine-mesh sieve into an airtight container.

Honey Syrup – combine 240ml (8fl oz) honey with the water in a saucepan and continue as before.

Rosemary Syrup – make as the mint simple syrup but add 1 or 2 sprigs of rosemary.

Sage–Lime Syrup – make as the mint simple syrup but add a few sage leaves and the juice of 1 lime.

CITRUS-INFUSED VODKA

Use a combination of lemons, limes and oranges (1 of each fruit for an entire bottle works well) to create a custom blend. Rinse the fruit and cut into slices. Infuse for 3 days to a full week.

CLEMENTINE GIN (makes approximately 900ml/30fl oz)

3 large (or 5 small) clementines

200g (7oz) caster sugar

700ml (24fl oz) London dry gin

Quarter the clementines, keeping the skin on, and add them to a sterilised 1½ litre (50fl oz) jar. Add the sugar and gin, seal the jar and leave it to steep somewhere dark and dry for 2 weeks. Give the jar a shake every few days to help dissolve the sugar. After 2 weeks, strain through a sieve. Discard the clementines and pour the gin back into the jar or into a sterilised bottle. If you leave this gin for 3 weeks, the flavour of the pith will come through and it will have a more marmalady flavour. Don’t steep it for longer than 3 weeks or it will become bitter.

SLOE GIN (makes approximately 850ml/28fl oz)

400g (14oz) sloes

2 almonds

125g (4½oz) caster sugar

700ml (24fl oz) London dry gin

Prepare your sloes by pricking them all over with a sterilised needle or putting them in a freezerproof tub or bag and freezing them for 48 hours to crack them. Tip the sloes into a 1½ litre (50fl oz) sterilised jar. Lightly crush the almonds and add them to the jar with the sugar. Pour in the gin. Seal the jar and leave it to steep somewhere dark and dry for 3–12 months. Shake the jar every few days during the first couple of weeks to help dissolve the sugar. After at least 3 months, strain the gin through a sieve and taste it. If it’s too tart for your taste, stir in a little Simple Syrup until it’s sweet enough. Pour back into the jar or a sterilised bottle.

WHITE PEACH PURÉE

450g (1lb) ripe white peaches, washed and

cut into quarters, stones discarded

30ml (1fl oz) freshly squeezed lemon juice

45ml (1½fl oz) Simple Syrup

Purée all the ingredients in a blender or food processor until very smooth. Freeze or store in the refrigerator in an airtight container for up to a week.

VARIATIONS

Really anything goes in terms of fruits, so try using your favourite and experiment.

Strawberry Purée – make as above but use 400g (14oz) washed, hulled and halved strawberries, 22ml (¾fl oz) freshly squeezed lemon juice and 30ml (1fl oz) Simple Syrup.

Watermelon Purée – make as above but use 300g (10½oz) cubed watermelon, 15ml (½fl oz) freshly squeezed lemon or lime juice and 30ml (1fl oz) Simple Syrup.