in the kitchen

in the kitchen

Tuesday, June 26, 2012

Refreshing An Old Standby

Ginger Lemonade (or Limeade)
1 part lemon juice (or lime juice)
1 part ginger simple syrup*
2 1/2 parts water
1/2 part ice
Raspberries for garnish
Mix all ingredients in a glass or container and enjoy!

*Ginger Simple Syrup
2 cups water
2 cups sugar (white or raw)
1 inch piece of fresh ginger root cut into 8 slices
Mix together in a sauce pan and bring to a boil. Cook for 3 minutes. Remove from heat and allow to return to room temperature (about 2 hours). Discard ginger pieces (or chop and use in another recipe). Place syrup in a covered container and refrigerate for at least 2 hours. This syrup will keep in the fridge for several weeks.
 Hints: It is great to use fresh juice but bottled turns out nice, too. The ice will melt and you will end up with 3 parts water to 1 part juice and 1 part syrup. Sometimes when I make the ginger syrup, I will use 6 cups each water and sugar with 3 inches of ginger, sliced 1/8 inch thick, which is 1/2 inch per cup of water. The flavor will change in a great way if you use raw sugar rather than white. I don't peel the ginger root, but you can if you like. I use this syrup in Italian sodas, banana bread, smoothies, cobblers etc.

Ginger is such a fabulous addition to citrus. It is also soothing for stomach upsets. It just makes my tastebuds happy, happy, happy.

1 comment:

  1. Yummy, Yummy, Yummy. I want one of these REALLY soon!