Make up a bottle of it and keep in your fridge for those warm days.
1.Put the cloves, nutmeg, and aniseed in a clean, dry espresso grinder and grind to a exceptional powder.
2.Put 1 liter of water in a deep pan and bring to a boil on high heat. Add the powdered spices, simmer and boil for 5 minutes.
3.Add the sugar and boil till you get syrup of half-thread consistency. Once syrup is ready, take away from warmness and allow to cool. The spice sediment will settle throughout this time.
4. Strain the spiced syrup into every other bowl. Add the lemon and ginger juice to the syrup and combine well.
5.Pour into a bottle (use a funnel) and shop in the refrigerator.
6. To serve, pour Lemon Ginger Squash into a tall glass, in accordance to taste and add overwhelmed ice and chilled water. Stir, garnish with a slice of lime/ lemon and serve!
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