Big Bowl Ginger Ale Recipes

BIG BUNCH PUNCH (NON-ALCOHOLIC)

Steps:

• Combine club soda, ginger ale, cranberry juice, orange juice, grapefruit juice, and lemonade in a large punch bowl. Add ice and stir.

GINGER ALE

Steps:

• Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
• Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
• Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

GINGERADE

Steps:

• In a large punch bowl, combine the ginger ale, sugar, lemonade and ice. Stir to blend well and serve

PAM'S GINGERALE CHICKEN

Steps:

• Heat the oil in a frying pan and add chicken. Cook until the chicken starts to brown. Add worcestershire sauce and green onion, and stir. Gradually add gingerale, letting it boil down and brown further. Serve with rice or potatoes and your favorite veggies.

BIG BOWL GINGER ALE RECIPE

Steps:

• 1.Peel ginger with a paring knife, and coarsely grate. 2.In a small saucepan over medium high heat, boil 1 1/2 cups water. Pour 1/2 cup of the boiling water into a small heatproof measuring pitcher. Add sugar and stir to dissolve. 3.Place grated ginger into the remaining 1 cup boiling water in the saucepan and return to a boil. Reduce heat and simmer 5 minutes. Turn off heat, cover and allow to steep 20 minutes. 4.Place a strainer over a small bowl. Pour steeped ginger-water mixture through strainer. Press ginger to extract liquid. Discard ginger pulp. Add sugar-water mixture and stir. Pour ginger syrup into pint jar, cover and chill. 5.For 8-ounce serving, place ice in a tall glass and pour in 2/3 cup sparkling water or club soda and 1/3 cup of the ginger syrup. For other quantities, ratio is 2 parts sparkling water to 1 part ginger syrup. Stir and enjoy.