1. GINGER & APPLE In a pan, pour 1 1/2 cups sugar, 2 tsps citric acid, 10-cm knob sliced ginger and 2 cups water and bring to boil. Place 2 grated apples in a bowl, add water mixture, set aside 10 mins. Strain, pour into a heatproof jug and chill. Serve with fresh mint leaves.
2. LEMON & LIME In a bowl, add 1 1/2 cups sugar, 3/4 cup each lemon and lime juice, 1 tbsp grated lemon zest, 2 tsps grated lime zest, 1 tsp citric acid, and 1 tsp tartaric acid. Add boiling water, stir until sugar dissolves. Strain into a heatproof jug and chill.
3. RASPBERRY In a saucepan, combine 300 g raspberries and 1 cup sugar. Cook on low until sugar dissolves, then bring to boil until thick. Pour mixture into a food processor and process until smooth. Pour into a heatproof jug and chill.
Text: Woman’s Day, Bauer Syndication / Additional Reporting: Sean Tan