RASPBERRY REFRESHER
This recipe explodes with raspberry flavor! It's a wonderful summertime treat.-Doreen Patterson, Qualicum Beach, British Columbia
Provided by Taste of Home
Time 30m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 5
Steps:
- In a large saucepan, crush the berries. Stir in sugar, vinegar and 1/2 cup water. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Strain to remove seeds; refrigerate. Just before serving, stir in ginger ale and remaining water. Serve over ice.
Nutrition Facts : Calories 169 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 43g carbohydrate (38g sugars, Fiber 5g fiber), Protein 1g protein.
GINGER AND TAMARIND REFRESHER
While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking. This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They're more convenient because they don't have seeds, but they don't taste nearly as fresh.
Provided by Nik Sharma
Categories Drink Non-Alcoholic Ginger Tamarind Summer Kid-Friendly Vegetarian Vegan Soy Free Peanut Free Tree Nut Free Dairy Free Wheat/Gluten-Free
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Bring 1½ cups (360 ml) of the water to a boil. Put the tamarind pulp in a heat-proof nonreactive bowl, and cover with the boiling water. Cover and let sit for about 1 hour, until the pulp has become soft and mushy. Using a small potato masher or clean hands, massage and squeeze the block to soften the pulp. Strain through a fine-mesh strainer suspended over a medium bowl, pressing the pulp through the strainer with a large spoon. Discard the seeds and other solids left behind. Refrigerate the tamarind extract in an airtight container in the refrigerator until ready to use, for up to 4 days.
- Rinse the ginger and gently scrub to remove any traces of dirt. If the ginger is young, with a thin skin, leave the skin on. Otherwise, peel. Cut into thin slices. In a medium saucepan, combine the ginger, sugar, and remaining 1 cup (240 ml) water. Bring to a boil over medium-high heat and immediately remove the saucepan from the heat. Cover and steep for 10 minutes. Strain the ginger simple syrup through a fine-mesh strainer and discard the ginger.
- In a large pitcher, mix the tamarind extract and the ginger simple syrup together. Fill eight tall glasses with ice. Pour 4 oz (120 ml) of the tamarind-ginger syrup into each glass, top with 4 oz (120 ml) of the club soda or chilled water, and stir. Store any remaining tamarind-ginger syrup in an airtight container in the refrigerator for up to 1 week.
- The Approach
- This rejuvenating drink combines the mild heat of young ginger and the sourness of tamarind. It's wonderful during the warmer months. Young ginger requires no peeling before use because its outer skin is so thin. I recommend using South Asian tamarind, which is a lot more sour than the Mexican variety. Look for it in Asian and Indian markets.
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- Prepare the oranges by peeling them. Remove and discard the seeds and then add them to the blender.
- To prepare the oranges, peel them first. You can optionally remove as much of the white pith as you can (as it can cause the juice to be more bitter), though I usually don't bother. Separate the orange segments and then feed a few into your juicer chute at a time.Alternatively, juice the oranges with a citrus juicer.
- The leftover pulp can be added to smoothies or baked goods. Giner pulp, in particular, can be used to add to hot water for a quick ginger tea.The pulp can also be frozen into an ice-cube tray for later usage. Plus, for those that like pulpy juice, then you can always spoon some of the orange pulp back into the juice if preferred (extra fiber and nutrients - yay!)
- Keep in an airtight glass container in the fridge for up to 3 days. However, remember that the nutrients will deteriorate over time.The juice is also freezer friendly for up to four months. Leave to thaw in the fridge overnight before using. Alternatively, pop a couple of juice ice-cubes into smoothies and other drinks.It's best to store the juice in a non-reactive container. The juice's acidity can eat away at plastics and may react with metals and affect the flavor. For that reason, glass bottles and jars are my preferred option.
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