Instructions: Place individual star anise into ice cube trays with some still water and freeze for 4 to 6 hours.

Blend the stem ginger with its preserving syrup and little of the mineral water in a food processor for about 1 minute or until well pureed.

Divide the mixture between glasses top up with the remaining water and stir well.

Add the staranise ice cubes and serve with a lemongrass stem for stirring if you want.

Serves 10

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