SPICY GINGER SODA RECIPE - (4.7/5)
Provided by BobN
Number Of Ingredients 7
Steps:
- Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove pan from heat, cover, and steep for 30 minutes. Strain ginger syrup into a jar and chill. Fill a 12-oz. glass with ice cubes. Add 2 Tbsp. ginger syrup, squeeze a lime wedge into glass, and top with soda water. Stir to combine. Repeat to make 11 more sodas. Read More http://www.bonappetit.com/recipes/2011/05/spicy-ginger-soda#ixzz23N4eCdM7
LEMON-GINGER SODA
A touch of honey mellows the fresh ginger and lemon in this refreshing fizzy drink. If you make the base in advance, the soda comes together in mere seconds.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Blend ginger with 1/2 cup water until smooth. Strain, pressing on solids to yield 1/2 cup juice. Stir together ginger juice, lemon juice, and honey. Ginger base can be stored in an airtight container in the refrigerator up to 1 week. (It makes enough for 10 drinks.)
- Fill a glass with ice and add 2 tablespoons ginger base. Top with seltzer and garnish with a slice of ginger.
SPICY GINGER BEER
Ginger beer is often made as a live fermented brew, a time-consuming and messy process-our method shortcuts time, but not flavor. For a controlled version of premade ginger beer, use a soda siphon to provide carbonation.
Yield makes about 4 quarts
Number Of Ingredients 10
Steps:
- Place the ginger and cucumber in a food processor and pulse until finely chopped. Pour them along with any juice into a large saucepan over medium heat and add the chilies, mint leaves, sugar, honey, water, juice, peppercorns, and soda. Bring to a boil and simmer for 15 minutes until the liquid becomes syrupy enough to coat the back of a spoon. Remove from the heat and let cool overnight. Strain the ginger beer through a fine-mesh sieve into a food-safe container and refrigerate; it will keep for 4 days, refrigerated.
- The ratio of syrup to club soda is 1:3 when made to order. If using a soda siphon, pour 1 cup syrup and 3 cups water into a 1-liter soda siphon.
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