GINGER MARGARITA
Provided by Guy Fieri
Time 45m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Bring sugar and water up to a light simmer and cook until all of the sugar is dissolved. Add ginger and steep for 30 minutes. Pour ginger-simple syrup into blender and puree. Strain out pulp and store in a tightly sealed jar or bottle. Will keep for several weeks in the refrigerator.
- Pour some bar sugar onto small plate and grate a pinch of nutmeg on top, mix well.
- Add tequila, lime juice, 5 ounces ginger-simple syrup and ice to cocktail shaker and give it a good shake. Run lime wedge around rim of glass and dip in sugar/nutmeg mixture, add ice and pour in contents of shaker, grate a little nutmeg on top and serve with a wedge of lime.
GINGER TEA
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 4 to 5 cups
Number Of Ingredients 3
Steps:
- Add ginger slices, grated ginger, and brown sugar to 4 to 5 cups water and bring to a boil in a saucepan for approximately 20 minutes. Strain and serve immediately.
GREEN TEA AND GINGER GRANITA
Steps:
- Put the ginger in a saucepan with 3 cups of water and bring almost to a boil, add the tea, cover and turn off the heat. Let sit for 10 minutes, then strain and discard the solids. Stir in the honey and lemon juice and taste. You want a fairly sweet mixture, so add more honey if necessary.
- Pour the mixture into a shallow glass or ceramic pan and freeze. Stir to break up the ice every 30 minutes or so, until the mixture is slushy and crunchy with crystals, about 3 hours total. If the mixture becomes too hard, pulse it once or twice in the food processor to break it up, or put it in the fridge and stir occasionally until it reaches the desired texture. Spoon into small bowls and serve.
FRESH GINGER GRANITA
This recipe is from The Culinary Institute of America's Cooking at Home with The Culinary Institute of America, Here's what they say," Also known as granité, this frozen dessert is based on a few simple ingredients and a minimal amount of equipment. Its distinctively flaky and granular texture is achieved through a unique, yet simple, freezing technique made easily at home. Often served to cleanse the palate, granitas also supply a subtle ending to a decadent meal."
Provided by Sharon123
Categories Frozen Desserts
Time 25m
Yield 8 1/2 cup servings
Number Of Ingredients 4
Steps:
- In a blender or food processor, purée the ginger with 1 cup of water. Combine the ginger purée, sugar and the remaining water in a saucepan. Bring to a bare simmer over high heat, not allowing the mixture to boil.
- Strain the mixture through a fine-mesh strainer and add the lemon juice. Pour into a prechilled, non-reactive baking pan. Place in the freezer.
- Stir the granita every 15-20 minutes until it is evenly frozen with large crystals, about 2 hours.
- Or, let it freeze without stirring until solid, about 4 hours. When solid, use a metal spoon to scrape it into a light, granular texture or place broken pieces into a food processor and chop to desired texture.
GREEN TEA AND GINGER GRANITA
Steps:
- Bring a tea kettle, with 3 cups of water, to a boil over medium heat.
- In a heatproof bowl add the sugar, ginger and tea bags. Pour in 3 cups of boiling water. Stir to dissolve the sugar and let the tea bags steep until the liquid is cool. Strain and pour into an 8 by 8-inch metal cake pan and put it into the freezer. Check it after 45 minutes to 1 hour (depending on your freezer). Stir with a fork breaking up any ice crystals that have formed. Put the pan back into the freezer and continue checking and forking every 45 minutes to 1 hour until you have a container of ice shards.
- To make orange cups, slice the oranges in half and carefully remove the flesh with a spoon, making sure to keep the rinds intact. In a small bowl, muddle the orange flesh to get out the juice, then strain and reserve it for the "Rising Sun" cocktail recipe. Slice a bit of the bottom of each orange half so that it can stand upright. Put the orange rinds into the freezer.
- Once the granita is completely frozen, divide it evenly among the 4 orange halves and serve immediately.
CLEMENTINE-GINGER GRANITA
This easy Italian dessert is a fun and delicious way to enjoy clementines, so sweet and bountiful this time of year.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h40m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Slice top 1/2 inch off 12 clementines; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins, being careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (You'll have about 1 cup.) Halve and juice remaining clementines (to yield 2 cups).
- Bring 1/4 cup sugar, 1/4 cup water, and ginger to a boil in a pan, stirring, until sugar is dissolved. Remove from heat; let stand 30 minutes. Discard ginger. Stir in clementine and lemon juices; transfer to a nonreactive 8-inch square baking dish. Freeze until solid, about 3 hours.
- Meanwhile, brush clementine skins with water. Roll in remaining 1/4 cup sugar to coat. Freeze until solid, about 2 hours.
- Scrape granita with a fork to fluff. Spoon granita into clementine "cups." Freeze 10 minutes before serving.
GINGERADE
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
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
CITRUS-GINGER GRANITA
Simple and delicious. Drizzle with a bit of vanilla yogurt for a creamy touch.
Provided by Jane Gambino
Categories Desserts Frozen Dessert Recipes
Time 6h15m
Yield 8
Number Of Ingredients 6
Steps:
- Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
- Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
- Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 35.7 g, Fat 0.3 g, Fiber 0.6 g, Protein 1.2 g, Sodium 2.7 mg, Sugar 31.9 g
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