GINGER LEMONADE FIZZ
Provided by Ree Drummond : Food Network
Time 1h
Yield 4 drinks, plus additional ginger-lemon syrup
Number Of Ingredients 4
Steps:
- Heat the sugar and 1 cup water in a small pot until the sugar has dissolved and the liquid just comes to a boil. Turn off the heat and add the ginger. Let cool, then strain the syrup into a large mason jar and discard the ginger. Add the lemon juice to the syrup and refrigerate until ready to use.
- Fill 4 large glasses with ice, pour 1/4 cup of the syrup into each glass and top up with some club soda. Add a slice of lemon to each glass and serve.
STRAWBERRY FIZZ
Our creation of a drink described in a popular book. A cold refreshing drink, fizzy and light, something that tickles your nose and your fancy.
Provided by The Redwall Kitchen
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Pour 1 cup ginger beer into a blender; add strawberries and sugar and blend until strawberries are pureed. Pour puree into a pitcher or punch bowl and stir in remaining ginger beer.
Nutrition Facts : Calories 31.4 calories, Carbohydrate 8.2 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.2 g, Sodium 1.1 mg, Sugar 5.6 g
GINGER FIZZ
Provided by Amanda Hesser
Categories Alcoholic Citrus Ginger Cocktail Party Oscars New Year's Eve Cocktail Sparkling Wine Bon Appétit Drink
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- For ginger syrup:
- Bring one 3" piece ginger, peeled, thinly sliced, 1/2 cup raw or granulated sugar, and 1/2 cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup through a fine-mesh sieve into a small jar or bowl; discard ginger.
- DO AHEAD: Syrup can be made 1 week ahead. Cover and chill.
- For cocktails:
- Pour 1/4 ounces ginger syrup in each coupe glass. Dividing evenly, top off with two 750-milliliter bottles chilled Prosecco (about 5 ounces per glass) and garnish each with a thin clementine or orange slice.
GINGER BEER
Being from the Caribbean, ginger beer is particularly close to my heart. It has to be made right, with fresh ginger, to give it both the flavor and that zing. A lot of folks will ferment theirs by adding some yeast to it. Personally, I prefer the taste of an unfermented ginger beer, so I just top it off with soda water to give it some fizz.
Provided by Karl Franz Williams
Categories beverage
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare the ginger: Chop the ginger into small cubes, leaving the skin on but removing any impurities. Add half of the ginger to the blender, along with the water. Blend until smooth, and then strain into a bowl, pressing the ginger pulp to get all of the flavor. Return pressed pulp to the blender, along with half of the remaining ginger and the strained liquid. Strain and repeat, and then do it once more with the remaining ginger. This method will extract maximum ginger flavor and should be done a total of 3-4 times. Taste for flavor and "zing" and repeat the process again if desired.
- Finish the ginger beer: Make the ginger beer by adding lime juice and sugar to the ginger water. Stir and taste for sweetness. Add more sugar if desired. To serve, add ice cubes to a tall glass, follow with ginger beer, and top it off with soda water. Stir again and serve.
GINGER BEER
Ginger beer is nature's champagne. this is the recipe my mother and grandmother used to make. It is a delicious refreshing drink on hot summer days. Caution: Bottles must be stored in a cool place and not shaken. Chill thoroughly before opening but be prepared for it to fizz over. While storing it is a good idea to cover with large piece of plastic in case a cap blows or a bottle
Provided by Carol Skilton
Categories Beverages
Time P13DT5m
Yield 6 large beer bottles per bug
Number Of Ingredients 7
Steps:
- -------TO GET BUG WORKING-------.
- Mix the yeast, ground ginger, 2 tspns of sugar and lukewarm water together in a large glass jar.
- Cover with a cloth (the sort of material that you would use to strain jelly through as the bug needs to breathe).
- Let stand for 24 hours.
- After this feed the bug every day for 10 days with 1 tspn of ground ginger and 1 tspn of sugar.
- ---------TO MAKE THE BEER----------.
- Put 1 litre of the water and the sugar in a saucpan.
- Heat gently while stirring until the sugar dissolves.
- Take off the heat and add the rest of the water and the lemon juice.
- Without disturbing the sediment, strain the ginger beer bug liquid through 2 layers of scalded muslin.
- Add this liquid to the sugared water.
- Pour the mixture into clean bottles, cap tightly and leave to stand for 2 days, or until it starts to fizz.
- After this, it must be kept in a cool place or the fridge to prevent the tops blowing.
- I use a sterilizing powder obtained from home brew shops to sterilize my bottles.
- After making the beer divide the sediment in the jar into two.
- You now have 2 bugs to feed and can double the beer recipe.
- As you double the bugs each time you increase the number of bottles you can produce.
- After all available surfaces are covered with bug jars and you are swamped with beer you can give the extra bugs away to get others on the treadmill.
Nutrition Facts : Calories 336.7, Fat 0.1, Sodium 22.2, Carbohydrate 86.7, Fiber 0.4, Sugar 85, Protein 0.5
GINGER BEER FIZZ
Make and share this Ginger Beer Fizz recipe from Food.com.
Provided by Darkhunter
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Fill a tall glass with ice cubes.
- Add the beer, ginger beer and ginger.
- Stir well.
Nutrition Facts : Calories 76.6, Sodium 7.1, Carbohydrate 6.3, Protein 0.8
RED WINE AND GINGER BEER FIZZ
For a deliciously long and refreshing summer cocktail, whiz up this fabulously fruity wine and ginger fizz.
Provided by English_Rose
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Cut six slices off the orange and stack into two tall tumblers with plenty of ice.
- Pour over the red wine then top up with the ginger beer and serve immediately.
GINGER GRAPEFRUIT FIZZ COCKTAIL
Steps:
- Preheat the broiler.
- Remove some of the grapefruit peel for a twist garnish, then cut the grapefruit in half. Place the grapefruit halves on a baking sheet flesh-side up and sprinkle the sugar evenly over the tops. Place under the broiler until the sugar is caramelized, about 6 minutes.
- Meanwhile, fill a highball glass with ice and add the vodka. Remove the toasty grapefruit and squeeze the juice into the glass. Top with the ginger ale and garnish with the grapefruit twist.
CRANBERRY GIN FIZZ
"This cocktail is super quick and will pair nicely with all your holiday dishes. To make it nonalcoholic, substitute the gin with extra ginger beer or club soda," says Jill.
Provided by Food Network
Categories beverage
Time 5m
Yield 4 to 6 cranberry gin fizzes
Number Of Ingredients 5
Steps:
- Combine the gin, cranberry juice and orange juice in a pitcher and stir.
- When ready to serve, pour the drink over ice. Top with ginger beer or ginger ale to taste. Garnish with thyme, a few cranberries and orange peel.
LEMON, GINGER AND MINT FIZZ
Make and share this Lemon, Ginger and Mint Fizz recipe from Food.com.
Provided by Chickee
Categories Punch Beverage
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place ginger beer, lemonade and bitters in a jug.
- Place lemon, mint and ice in a 2L serving jug. Pour over the ginger-beer mixture to serve.
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