This ginger syrup is a staple that can be used in an abundance of delicious ways. Recipe and words: Michael Van de Elzen We have over 200 citrus trees on our block, but we're still never quite prepared for the massive amount of fruit we get, and it’s increasing every year. It’s a bit of a struggle as we need to cold store them. However, it does mean we have heaps of fruit to make soda syrups. We love this ginger syrup, but you can change out the lemons or include other seasonal fruits such as oranges and pomegranates. Simply

A beautiful, fizzy mocktail you can make with frozen or fresh strawberries. Words & Recipe: Lucy Corry Styling & Photo: Carolyn Robertson A perky and refreshing way to welcome spring. Feel free to use frozen strawberries in place of fresh ones. Any leftover syrup will keep in the fridge for at least a week. Makes 375ml (enough for 6-10 drinks) INGREDIENTS 150g strawberries 4cm piece fresh ginger, peeled and finely chopped 3 sprigs fresh thyme, leaves picked ¾ cup caster sugar 1 cup apple cider vinegar To serve: sparkling water thyme sprigs, to garnish METHOD Put the strawberries, ginger, thyme

The end-of-season abundance of citrus is ideal for this mulled wine. Recipe: Lynda Hallinan Photo: Sally Tagg If, unlike Lynda, you are lucky enough to have a surplus of grapefruit, juice the extras, use the skins for marmalade, then add both to a pot of mulled wine fortified with citrus liqueur. Or, fill your workday thermos with a virgin version, as mulled wine is equally moreish when made with a teetotal tipple such as Giesen 0% New Zealand Merlot or Jacobs Creek Unvined Shiraz. INGREDIENTS 750ml red wine 500ml fresh grapefruit juice 1 cinnamon stick 1 star anise 1 teaspoon

This has to be the most divine cordial ever. I can never make enough of it. You just need a small amount in a glass topped up with water and you'll be in heaven. This is how one writer describes it. Words: Kristina Jensen “The famous cordial... has a unique, almost ethereal quality… suggestive of some mysterious fruit with hints of hay and summer meadows.” INGREDIENTS 20 large elderflower flower heads 4 lemons 1 tsp citric acid 1.5 litres water 1 kg sugar METHOD Zest the lemons, then roughly chop into chunks. Gently wash the flower heads and steep them

Make a smooth, rich coffee liqueur at home with only five ingredients. Words and photos: Sheryl Burson There’s something lovely about getting into the kitchen to create a tasty treat for someone special. After making several very successful batches of limoncello inspired by a trip to Italy, I decided to add another liqueur to my repertoire. Coffee liqueur, the hero in espresso martinis and white russians, is delightfully simple to make. There are many variations of coffee liqueur and debate rages over white vs brown sugar, rum vs vodka, and brewed vs instant coffee. Each variation allows the maker to