Ginger limeade



I made this on Easter Sunday to have "drinks" with friends (b/c I was still suffering from cocktails with friends on Friday night). It's your basic lemonade/ limeade with a load of ginger for a kick/ healthy boost.

- 1 cup sugar
- 6 cups water
- 4-5 limes
- 2 lemons
- about 4-5" of ginger, peeled and chopped

Dissolve the sugar in 1 cup of the water over medium heat in a saucepan, set aside to cool. Juice the lemons and limes, you should have about 1 1/2 cups of juice. Blend the juice with the ginger, strain into your pitcher. Add the simple syrup (sugar water) and the other 5 cups of water. The brilliant part of this, is that all components can be adjusted to taste- add more ginger for kick, limes for tart or sugar for sweet- the stuff is goood (and won't give you a hangover- as long as you don't add booze!)

Cranberry Clementine Cocktail



We had a super lucky new year. I tried two new recipes and they were both over the moon fantastic. One was the PB Cups and the other was this- a Clementine, Cranberry, Rosemary cocktail. Whoa, this was amazing!

First- freshly squeezed clementine juice is the nectar of the gods. It's sooooo good, you could probably use it as a base for any drink and come up with perfect. I used unsweetened cran juice which is, I think, intolerable on it's own. I also used Reed's Ginger Brew (the hard core stuff that's way more ginger and way less sweet than Ginger Ale), and Piper Sonoma Brut sparkling wine- which I had not tried first before adding to the cocktail. After having two of these delicious, amazing drinks, I tried the wine alone and it was vile. It was $15 wine (sale price), but tasted like $3 wine- it was just grodie. Which I think is a testament to how amazing the juice combo is because the cocktail was delicious.

I also tried an n/a version and mixed the juice combo with club soda instead of wine, which was also great. The juice on its own was even good too, but it all need to be consumed the night that you mix it. I tried it the next day and the rosemary had elbowed out all of the other flavors. You can find the recipe HERE

Ginger Ale?



This is vexing and in progress and tbd. I have one recipe which involved boiling 2 T of shredded ginger with 1/2 c water and 1 c sugar. Let it cool, add 7 c water and 1/8 t yeast, let it ferment in a plastic bottle for 2 days, and there should be ginger ale in there then. Mine was flat and tasted more like Ginger Ade. Still good, but not Ale.

I had a hypothesis after tasting this one. I thought that since it had a great flavor but was flat, I could make the syrup and add it to sparkling water and have ginger ale. I found a recipe that was just that on the Whole Foods app.

This one called for 2 T diced ginger boiled with 2 c sugar and 2 c water. I thought that 2c sugar was overkill, so I reduced it to 1. Adding 1 liter of San Pelligrino to the cooled syrup produced weak ginger-hinted sugar water. So... I boiled about 4" of grated ginger in 2 c of water. I added it to the existing mix. It's still really sweet and therefore not as gingery as I want it to be because I need to dilute it with sparkling water to cut the sweet.

So- next time... I'm gonna boil about 5-6" of shredded ginger in as little water as possible 2-3 cups with 1/2 cup of sugar (I can't believe the original recipe said 2 cups!). Then dilute that with bubbles. That probably won't be done for awhile though because I have a ton of this sweet stuff to get rid of first!

I will get there.