Seltzer With Pineapple Ginger Syrup Recipes

PINEAPPLE GINGER SODA RECIPE

Pineapple Ginger Soda Recipe image

This pineapple ginger soda recipe is naturally fermented, so it contains valuable probiotics for a healthy gut.

Provided by nourishingtime.com

Number Of Ingredients 3

Ingredients

48 oz Pineapple Juice ((freshly juiced and strained, if possible))
0.5-1 oz Ginger Juice
1/4 cup Active Ginger Bug

Steps:

In a large pitcher with a spout, pour the pineapple juice.
Mix in the ginger juice a little at a time, and taste until you like it. If you accidentally add too much ginger, you can add more pineapple juice or dilute with some water. Work slowly and carefully!
Add the ¼ cup ginger bug, mix well
Pour into tightly lidded jars. Leave at least an inch of space in a mason jar, 3-4 inches in a flip-top. Close and let it ferment for 1-3 days.
Check daily, and move to fridge once fizzy. Mine is always super fizzy in less than one!

Nutrition Facts : Calories 200 kcal, ServingSize 1 serving

SPARKLING PINEAPPLE GINGER ALE

Sparkling Pineapple Ginger Ale image

Sparkling Pineapple Ginger Ale

Provided by Sara Quessenberry

Time 5m

Number Of Ingredients 3

Ingredients

1 12-ounce can ginger ale
1.5 cups pineapple juice
4 pieces fresh pineapple, cut into triangles

Steps:

In a pitcher, combine the ginger ale and pineapple juice. Serve over ice with a piece of pineapple.
For an instant cocktail: Stir in 1/2 cup light rum before serving.

Nutrition Facts : Calories 77 kcal, Carbohydrate 19 g, Sodium 12 mg, Sugar 17 g, UnsaturatedFat 0 g

PINEAPPLE-GINGER SYRUP

Pineapple-Ginger Syrup image

Mix syrup with seltzer water for a refreshing drink, or drizzle over yogurt, pancakes, or ice cream.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 3

Ingredients

1 large pineapple, washed and dried
1 3-inch piece fresh ginger, thinly sliced
1 cup sugar

Steps:

With a sharp knife, slice off top and bottom of pineapple. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Cut flesh into 8 wedges. Remove core; reserve. Refrigerate wedges for another use.
Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with ginger, sugar, and 4 cups water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain, discarding solids; chill.

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