Ingredients
3 cup crushed ice
50g fresh ginger peeled, thinly sliced and bruised
1 lemon, zest removed with a peeler
2 stalks lemongrass, cut into thin slices
750ml non-alcoholic Maggie Beer Sparkling Chardonnay
3 cup crushed ice
50g fresh ginger peeled, thinly sliced and bruised
1 lemon, zest removed with a peeler
2 stalks lemongrass, cut into thin slices
750ml non-alcoholic Maggie Beer Sparkling Chardonnay
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Methods
Prep time: 10 mins.
METHOD
1
Half fill 5 glasses with crushed ice.
2
Evenly divide the ginger, lemon zest and lemongrass between the glasses.
3
Pour over the Sparkling Chardonnay, stir and serve.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins.
METHOD
1
Half fill 5 glasses with crushed ice.
2
Evenly divide the ginger, lemon zest and lemongrass between the glasses.
3
Pour over the Sparkling Chardonnay, stir and serve.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
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