How To Make Ginger Infused Water Recipes
GINGER WATER (SWITCHEL OR HAYMAKER'S PUNCH)
Enjoy this old-fashioned ginger water recipe, also known as Switchel or Haymaker's Punch, as a refreshing drink to help rehydrate you after working in the hot sun all day.
Provided by Melissa K Norris
Categories Drinks
Time 5m
Number Of Ingredients 5
Steps:
- Dissolve brown sugar and molasses in vinegar, stir well.
- Add ginger and stir.
- Pour into a quart-sized jar and add enough water to fill to the top.
- Store in the fridge, and serve over ice. Makes 4 servings.
Nutrition Facts : ServingSize 1 cup, Calories 30 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g
EASY GINGER WATER
This is a super-easy and slightly sweetened ginger-infused water that can be served hot or iced.
Provided by Diana71
Categories Drinks Recipes Tea Hot
Time 30m
Yield 2
Number Of Ingredients 2
Steps:
- Combine chopped candied ginger slices and hot water in a bowl.
- Allow to steep for at least 20 minutes; the longer it steeps, the more pronounced the ginger flavor will be. Stir water and drain to remove candied ginger slices, reserving water into another container. Serve water heated like tea or drink cold.
Nutrition Facts : Calories 27.8 calories, Carbohydrate 7.2 g, Sodium 7.5 mg, Sugar 3.1 g
ROSEMARY AND GINGER INFUSED WATER
Aromatic and slightly spicy, this infused water is great for winter holidays and celebrations. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 5m
Yield 8 servings (1 cup each).
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.
Nutrition Facts :
CITRUS GINGER INFUSED WATER
Aside from curing old sea limeys of scurvy for centuries, citrus gives us our electrolytes, vitamin C and cleanses our bodies as we all know, but Ginger on the other hand has a completely different arsenal in store for us. Ginger is an anti-inflammatory, nausea staving, cancer killing, digestion kicking, cold fighting, soar...
Provided by Rachel Cook
Categories Drinks
Time 30m
Number Of Ingredients 3
Steps:
- 1. Not adding water yet, slice lemon in halves and gently squeeze juice of one half of the lemon into the jar as not to completely destroy the half. Cut both the squeezed and the remaining half into thin rings no thicker than 1/4" and drop those in the jar as well.
- 2. Chop peeled ginger root into thin slivers to expose as much surface as possible and drop into the jar. Coin or stick shape will do fine.
- 3. Pour water over the lemons and ginger giving it a good stir and then let sit in the fridge for a minimum of 30 min. Overnight is best. Serve cold and often. Cheers!
- 4. ((Have fun with this concept. Adding scoops of melon, coins of cucumber, sprigs of mint, sprigs of parsley, orange slices and many other refreshing fruits, veggies or herbs will only make the water more exciting, refreshing and healthy.)) Do not add sugar!
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- In a large saucepan, bring the water and ginger root to a simmer. Remove from heat, and let the ginger steep in the warm water for at least 30 minutes or transfer to a heat-safe container and refrigerate up to overnight.
- After the ginger root steeps, pour the water through a mesh strainer, and store in a sealed container in the refrigerator for up to 5 days.
- Serve cold with fresh lemon, mint, honey, or stevia. The ginger infused water may be enjoyed as-is or diluted down by adding extra water.
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