4 shots Espresso
1 cup fresh OJ (approx 4 oranges)
2 cm knob fresh ginger, grated
1 tpsn Rose Water
½ cup castor sugar
¼ cup of water
Syrup:Add water & sugar in a heavy base saucepan & melt over high heat until it slightly changes colour, not toffee
Add OJ & combine, simmering until it becomes a syrup consistency
Set aside & cool to room temp
In a small bowl, add the espresso, ½ cup orange syrup, the juice of the ginger pressed through muslin cloth, rose water.
Check for flavour balance.
In the blender, crush 1 tray of ice cubes. Add the mixture, blend.
Pour into 2 glasses, garnish with a slice of orange (or something better!)