29 June 2009

Morsel Monday: Issue 2 Addition


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.
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.



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

  2. You won't regret it. Honest!

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

  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! : )

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


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