Ginger Swing Recipes

GINGER SWING

Ginger Swing image

This is a sweet drink invented at a BBQ hot tub party, it tastes extra special in warm weather on a cold night

Provided by RecipeNut

Categories Beverages

Time 1m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1 1/2 ounces blue curacao (Bols)
ginger ale

Steps:

Pour curacao over ice in a highball glass, then fill the rest of the way up with ginger ale.

Nutrition Facts :

GINGER DRESSING

Ginger Dressing image

I love this flavorful ginger salad dressing because it's super easy to make and uses pantry staples. It's a quick fix to serve with salad greens or veggies on a weeknight. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 7

Ingredients

1/3 cup rice vinegar
3 tablespoons finely chopped onion
2 tablespoons minced fresh gingerroot
2 tablespoons soy sauce
1 tablespoon honey
1/4 teaspoon pepper
3/4 cup olive or peanut oil

Steps:

In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.

Nutrition Facts : Calories 137 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

CARROT-GINGER SHRUB

Carrot-Ginger Shrub image

Pair this sweet, slightly spicy carrot-ginger shrub with seltzer, vodka, or gin for a cocktail, or use it in salad dressing with olive oil, salt, and pepper.

Provided by Michael Dietsch

Number Of Ingredients 4

Ingredients

2 lb. carrots
2 Tbsp. grated ginger
1 cup apple cider vinegar
1 cup sugar

Steps:

Wash carrots and, if necessary, scrub with a vegetable brush to remove dirt. Peel them if you want to, but it's not necessary.
Purée carrots in a blender or food processor.
Pour carrot purée into clean nonreactive container. Add grated ginger.
Pour cider vinegar over carrots and ginger. Stir to combine. Refrigerate for 2 days.
Place a fine-mesh strainer over another bowl. Pour carrot-and-vinegar mixture into strainer. Press or squeeze the mixture to extract all the juice.
Pour carrot juice into a large sanitized jar. Add sugar. Cap the jar, and shake well to combine. Refrigerate, shaking well every other day or so to dissolve sugar.

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