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about one/two cups Water about one cup Caster Sugar about seven about one/two cm Piece Fresh Ginger, peeled, thinly sliced about one Lemon, peeled with vegetable peeler, juiced about one/two tsp Sea Salt one hundred and twenty-five g Fresh Raspberries one hundred and twenty-five g Fresh Blackberries one hundred and twenty-five g Fresh Blueberries about one cup Dark Rum about six cups Ice Cubes about one cup Loosely Packed Fresh Mint Leaves To make the syrup, combine, water (Recipes by ingridients water) sugar, ginger, lemon peel, juice and salt in a medium heavy-based saucepan. Mixed Berry Cocktail With Ginger Syrup, Dark Rum Mint. Bring to the boil over high heat, then reduce to medium-low heat and simmer for five mins, or until syrup thickens slightly and is infused with the ginger and lemon. Set syrup aside at room temperature to cool. Strain the syrup into a small bowl and discard the solids. Syrup can be covered and stored for up to about one week in the fridge. To prepare the cocktail, combine berries, rum and about one cup of ginger syrup in a blender (reserve the remaining syrup for another use). Blend on high speed for about fifteen secs, or until well blended. Fill a jug halfway with ice. Add berry (Recipes by ingridients berry) mixture and mint and stir well to allow some ice to melt into the mixture. Mixed Berry Cocktail With Ginger Syrup, Dark Rum Mint. Pour into eight highball cocktail glasses and serve immediately. .
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