Ginger Limeade Concentrate Recipes

HOMEMADE GINGER LIMEADE

Steps:

• Place the 1 cup of sugar and 1 cup of water in a saucepan and heat over medium heat to dissolve the sugar. Bring to a simmer. Once all the sugar has dissolved and the syrup starts to boil, set it aside to cool.
• Place the 3 oz fresh ginger and 1 tbsp water (upto 3 tbsp) in a mini processor, and pulse until well blended and pureed. Strain the ginger juice through a sieve, pressing down on the pulp to get the most out of the ginger. Set aside ¼ cup of this ginger juice.
• Alternatively, if you have a juicer, juice enough ginger to get 3 tbsp of pure ginger juice.
• Mix the ginger and salt with the 1.5 cups of lime juice. Add up to 1 - 1.5 cups of sugar syrup to sweeten the ginger lime juice (change the amount of sugar you add according to your tastes).
• Pour into a clean bottle/jar with a closeable cap and leave in the fridge to chill until needed.

GINGER LIMEADE

Steps:

• Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
• Add sugar and lime juice.
• Stir until all the sugar is dissolved. (If you like it sweeter you can add more, to taste, at this point.).
• Pour into bottles and refrigerate. Chill well.
• When ready to serve, add a teaspoonful of concentrate to chilled water or sprite and mix well.
• Serve garnished with a mint leaf.

GINGER LEMONADE

Steps:

• In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
• Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
• Serve over ice, and garnish with lemon slices.

GINGER LIMEADE

Steps:

• In a pitcher, whisk together all the ingredients until the sugar dissolves. Let steep at least 1 hour to bring out the ginger flavor. Serve over ice.

GINGER LIMEADE

Steps:

• In a small saucepan stir together 2 cups of the water, the sugar, and the ginger, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 3 minutes. Strain the syrup through a fine sieve set over a bowl and let it cool. In a pitcher combine the cooled syrup, the remaining 1 1/2 cups water, and the lime juice and stir the limeade well. Divide the limeade among the tall glasses filled with ice cubes and garnish each drink with a lime slice.

ALL-OCCASION PUNCH

Steps:

• In a large punch bowl, combine water and lemonade concentrate. Stir in ginger ale and lemon-lime soda. If desired, garnish with maraschino cherries and lemon wedges. Serve immediately.

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.