GINGER-SPICED CUCUMBERS
A spicy Asian cool-weather side dish to enhance any meal.
Provided by Christiane Potts
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- In a serving bowl, stir together the red wine vinegar, mirin, brown sugar, ginger and lime juice. Add the cucumber and onion, and toss gently to coat. Chill for 30 minutes to blend flavors before serving.
Nutrition Facts : Calories 79.6 calories, Carbohydrate 16.4 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 4.1 mg, Sugar 13.1 g
GINGER AND CUCUMBER JUICE
Steps:
- In a blender or food processor, blend together the ginger, cucumber and 1/2 cup cold water. Strain and press the puree through a mesh sieve.
- Serve over ice and garnish with a lemon and cucumber wheel.
- Optional serving: Fill glasses with ice and one-half to two-thirds full with the blended juice. Top with lemonade and/or vodka.
CUCUMBER GINGER SYRUP
Make and share this Cucumber Ginger Syrup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Place cucumber in a small bowl with fresh ginger. Add hot Simple Syrup; cover and let stand 30 minutes.
- Strain mixture through a sieve; discard solids.
Nutrition Facts : Calories 7.8, Fat 0.1, Sodium 1, Carbohydrate 1.9, Fiber 0.3, Sugar 0.9, Protein 0.3
CUCUMBER AGUA FRESCA WITH MINT AND GINGER
Light and refreshing with a slight bite from fresh ginger, this cooling cucumber drink is perfect on days when the warmth of the sun bakes everything in its path. A simple syrup of bruised mint and sugar adds sweetness. Agua fresca, a chilled nonalcoholic drink popular in Mexico and Central America, is most often made by blending fruit or soaked grains or by steeping plant blossoms in water. The mix is then strained, sweetened and served chilled. Enjoy this cucumber version as is, or add a splash of gin to turn it into a light aperitif or a delightful afternoon cocktail.
Provided by Yewande Komolafe
Categories non-alcoholic drinks
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the mint leaves, sugar and salt, and crush them all together using a fork or the back of a wooden spoon just until the mint is bruised. Pour in the hot water, and stir until the sugar and salt dissolve. Allow the mixture to steep for 5 minutes while you prepare the cucumbers.
- Combine the cucumbers and ginger in a blender. Zest the lime right over the blender, then halve it and squeeze in its juice. Pour in 1 cup room-temperature water and purée on high until smooth. Pour the purée through a fine-mesh strainer, pressing lightly on the solids with a spatula to extract the liquid. Discard the solids and pour the agua fresca into a medium pitcher.
- Pour the mint syrup through the same strainer into a container, pressing on the leaves to extract the liquid. Add ¼ cup strained syrup to the agua fresca. Taste and add more syrup or more lime juice to taste. Cover any leftover syrup and refrigerate for another use.
- Fill glasses with ice, pour in the agua fresca, garnish with mint and serve immediately.
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- To make syrup, chop ginger and add to a small saucepan along with the water. Bring to a boil. Simmer for approx. 15 min., then add sugar and continue to simmer for approx. 5 min. Pass through a sieve into a mixing bowl to filter out ginger pieces, then let cool.
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