|100 ml||lemon juice|
|mint leaves for garnish|
In a small saucepan, caramelize sugar over medium-low heat until slightly thickened and amber in color. Deglaze with lemon juice.
Gently smash lemongrass and cut into thirds. Peel and thinly slice ginger. Zest and juice lime. Add all ingredients to pan. Simmer until reduced by half to a syrup.
Fill glasses with ice. Fill three-quarters full with sparkling water. Add two to three spoons of syrup and stir.