RECIPE: GINGER LIMEADE
A zesty ginger beverage that's sure to refresh you in summer heat or ward off a winter cold. Discovered at the Four Seasons Resort Bali at Sayan.
Provided by Rachelle Lucas
Categories Beverage
Time 30m
Number Of Ingredients 4
Steps:
- Carefully peel the ginger root using a carrot peeler or sharp knife and then cut the root into smaller pieces. Don't worry about removing all the skin since you'll pass the juice through a strainer.
- Add the ginger pieces to a food processor and pulverize to a chunky pulp. Add the ginger to a tea pot.
- Bring 4 cups of water to a boil, then pour the water over the ginger in the tea pot as if you were making tea. Let it steep for 10 minutes.
- While the ginger is steeping, roll the limes between your palms and the counter top to loosen up the juices. Then cut them in half and juice the limes using a citrus reamer or juicer and pour the lime juice into a pitcher.
- After the ginger is finished steeping, pour the ginger tea through a mesh strainer into to pitcher with the lime juice. Next ddd the honey and stir until dissolved.
- Add the remaining 4 cups of water, or for a natural ginger ale, add 4 cups of seltzer water instead.
GINGERADE
Ginger ale and lemonade punch is an easy drink to make an is great at any party! You can use a cake pan to make an ice sculpture for your drink. When the water freezes, put the cake pan in a bowl of hot water for a few seconds, then put the ice in the punch bowl.
Provided by Martha
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In a large punch bowl, combine the ginger ale, sugar, lemonade and ice. Stir to blend well and serve
Nutrition Facts : Calories 194.6 calories, Carbohydrate 49.8 g, Sodium 16.6 mg, Sugar 49.5 g
REAL GINGERBREAD
Categories Cake Mixer Egg Ginger Dessert Bake Cinnamon Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 squares
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan.
- Whisk together flour, baking soda, spices, and salt in a bowl.
- Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled).
- Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.
FRESH GINGERADE
Make and share this Fresh Gingerade recipe from Food.com.
Provided by English_Rose
Categories Beverages
Time 20m
Yield 2 1/2 pints
Number Of Ingredients 5
Steps:
- Put the sugar and water into a saucepan and stir to dissolve the sugar over a medium heat.
- Bring up to the boil and simmer for two minutes before setting aside to cool.
- Mix the lemon juice with the ginger in a big jug and add most of the cold syrup.
- Top up with water, adding more syrup if liked. Serve with ice.
Nutrition Facts : Calories 395.3, Fat 0.5, SaturatedFat 0.1, Sodium 10.4, Carbohydrate 104.5, Fiber 4, Sugar 94.1, Protein 1.6
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HOMEMADE GINGER ALE KOMBUCHA (GINGERADE COPYCAT)
From brewbuch.com
4.5/5 (49)Total Time 72 hrsCategory FlavorsCalories 41 per serving
- Bottle: Evenly distribute ginger, juice, and spices into fermentation bottles*. Pour in first fermentation kombucha, leaving 1 to 2 inches free at the top.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Chill in the fridge before serving, optionally straining out the ginger fibers. Can be stored in the fridge, tightly sealed, for several weeks.
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