230grams cane sugar
220grams granulated sugar
20g fresh ginger
½ fresh chilli
2 bay leaves
1 teaspoon sea salt (can add less)
6 sprigs fresh mint
2-3 sprigs of rosemary according to taste
Put the sugar, chopped courgette, chopped red pepper, grated ginger & sparkling prosecco in a large saucepan and bring to the boil.
Boil for 5 minutes and add the bay leaves and sea salt.