Fresh Gingerade Recipes

GINGER ALE

Ginger Ale image

Provided by Alton Brown

Time P2DT1h18m

Yield about 2 quarts

Number Of Ingredients 5

Ingredients

1 1/2 ounces finely grated fresh ginger
6 ounces sugar
7 1/2 cups filtered water
1/8 teaspoon active dry yeast
2 tablespoons freshly squeezed lemon juice

Steps:

Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

REAL GINGERBREAD

Real Gingerbread image

Categories Cake Mixer Egg Ginger Dessert Bake Cinnamon Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 9 squares

Number Of Ingredients 11

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, well softened
2/3 cup molasses (not blackstrap)
2/3 cup packed dark brown sugar
2 large eggs
3 tablespoons finely grated (with a rasp) peeled fresh ginger
2/3 cup hot water

Steps:

Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan.
Whisk together flour, baking soda, spices, and salt in a bowl.
Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled).
Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.

GINGERADE

Gingerade image

Ginger ale and lemonade punch is an easy drink to make an is great at any party! You can use a cake pan to make an ice sculpture for your drink. When the water freezes, put the cake pan in a bowl of hot water for a few seconds, then put the ice in the punch bowl.

Provided by Martha

Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes

Time 10m

Yield 6

Number Of Ingredients 4

Ingredients

2 (12 fluid ounce) cans or bottles ginger ale
1 cup granulated sugar
1 ½ cups prepared lemonade
2 cups ice

Steps:

In a large punch bowl, combine the ginger ale, sugar, lemonade and ice. Stir to blend well and serve

Nutrition Facts : Calories 194.6 calories, Carbohydrate 49.8 g, Sodium 16.6 mg, Sugar 49.5 g

FRESH GINGERADE

Fresh Gingerade image

Make and share this Fresh Gingerade recipe from Food.com.

Provided by English_Rose

Categories Beverages

Time 20m

Yield 2 1/2 pints

Number Of Ingredients 5

Ingredients

8 ounces sugar
1 1/4 cups water
6 lemons
2 tablespoons gingerroot, finely grated
10 ice cubes

Steps:

Put the sugar and water into a saucepan and stir to dissolve the sugar over a medium heat.
Bring up to the boil and simmer for two minutes before setting aside to cool.
Mix the lemon juice with the ginger in a big jug and add most of the cold syrup.
Top up with water, adding more syrup if liked. Serve with ice.

Nutrition Facts : Calories 395.3, Fat 0.5, SaturatedFat 0.1, Sodium 10.4, Carbohydrate 104.5, Fiber 4, Sugar 94.1, Protein 1.6

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