29 June 2009

Morsel Monday: Issue 2 Addition

EDITS TO RECIPE BELOW!!

Why didn't you people tell me I forgot the MM recipe?

If my head weren't already screwed on . . .


Ahem. Without further ado,

* * * * *

Homemade Gingerale

I made this for Keith while we were dating.
I think that's why he married me!


3 cups fresh filtered water
3 cups granulated sugar
5" of fresh ginger root, coarsely chopped into 1" pieces
(no need to peel it.)

Bring water to a boil and add sugar, allowing it dissolve.
Add ginger root.
Simmer covered, stirring occasionally, for at least twenty minutes
or until a thick syrup has formed.
(Note: The longer you boil the syrup, the more gingery it becomes!)
Strain out ginger root and debris.
Cover and refrigerate for two hours.
Meanwhile:
Frost tall glass tumblers in the freezer.
(We use old Mason jars.)

To make Individual Servings:
Fill the tumblers to about 1/3 of the way full with the ginger syrup.
Top off the rest of the glass with ice-cold club soda or sparkling water. Stir.
Serve with a swizzle stick and a fat wedge of lime.

Leftover Syrup:
May be refrigerated for 24 hours to make additional drinks.
Makes a lovely topping to vanilla ice cream.
Spices up your coffee instead of creamer.
Also goes well in a spiked punch.

Enjoy!!


6 comments:

  1. Yup...I forgot! I am tempted to make this you make it sound so refreshingly delicious. ; )

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  2. You won't regret it. Honest!

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  3. Okay RR, I am gonna have to try this... I have never done such a thing! : )

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  4. Hehe. Let me know what you think! Don't forget the lime! It's SO what makes it . . .
    Sugar and ginger and lime, oh my! : )

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  5. I'm gonna have to try this!!

    Pam

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  6. Thanks for the recipe Rosy, and excellent Blog!

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