Wednesday, May 30, 2012

Ginger Syrup and Ginger Ale

I've blogged this before, but it's been a while, and summer is here for those of us down South at least, and this stuff is perfect to keep on hand. I got this years ago from Imbibe magazine, and have made it regularly in the summer ever since. The ginger syrup can be used for any number of things (think rum) but I like it for making homemade hot ginger ale. And this is spicy, so don't give it to a little person and think they're going to like it. Most of them won't, I've discovered.

You'll need a lot of fresh ginger, sugar and water. And seltzer later, but for making the syrup that's all.

Chop the ginger, peel and all, into big chunks. Then throw them in the food processor and finely mince it. You'll need about two cups of minced ginger.

Put the minced ginger and two cups of sugar in a large pot with six cups of water.

Bring it to a boil, and immediately reduce to a simmer. Let it simmer on low for an hour, then turn it off and let it cool. Strain it into a pitcher to get all the bits out. You may want to run it one last time through a cheesecloth. I didn't, so I get little flecks of ginger in mine, but I'm lazy and I don't care.

To make ginger ale, just fill a glass of ice 2/3 full of seltzer, then fill the rest of the glass with ginger syrup (or less if you're a sissy and can't handle the burn). Give it a quick stir and a squirt of lime juice, sit back and enjoy the summer.

Or make a Dark and Stormy with it, or any other rum drink and it's perfect. It will keep in the fridge in a sealed container for about a week.

If you'd like to make your own ginger syrup and keep it in the fridge for rum emergencies, (or a cold glass of ginger ale when it's 100 outside), here's the .pdf.

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