Step 1

Squeeze the citrus fruit, cut the rinds into small pieces and place juice and rinds into a large jar with a lid.

Step 2

Add grated ginger, rosemary sprig (whole), star anise, grated nutmeg and the kaffir lime leaves. Pour the vinegar over all of this and muddle with a spatula handle or wooden spoon.

Step 3

Heat the brown sugar in a frying pan over a medium heat until it has darkened and smells a little smoky. You need to work quickly at this point, scrape the molten sugar onto a silpat baking mat and allow to cool until brittle. Break into pieces and transfer to the Thermomix bowl. Mill *4 sec/speed 8*.

Step 4

Tip the milled sugar on top of the fruit and vinegar mixture and stir vigorously. Leave this at room temperature for 2-3 days, stirring occasionally.

Step 5

Strain the fruit and all other solids out, and return the liquid to a size appropriate glass bottle. Add the oils, vanilla, citric acid and yeast. Stir with a spatula and then seal the bottle. Again leave it at room temperature for around 2-3 days. Shake the bottle occasionally just to make sure the yeast has dissolved, but be careful, bubbles will start to form from this point.

Step 6

When you open the lid and get that nice fizz sound, it is ready to keep refrigerated. It is quite strong, so serve diluted with ice, lime slices and plenty of San Pellegrino. YUM!