Gingerteasalabat Recipes

Steps:

• Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
• Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
• Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

Steps:

• Bring 8 cups water and 1 cup thinly sliced unpeeled ginger to a simmer in a saucepan; simmer until reduced to 5 cups, about 25 minutes. Sweeten with 1/4 cup honey and divide among mugs (strain, if desired). Dust with cinnamon.

Steps:

• Pour ginger ale into a microwave-safe mug. Heat in the microwave for 1 to 2 minutes.
• Steep tea bag in the hot ginger ale for 3 to 5 minutes.

Steps:

• Place grated ginger into a 2-cup glass measuring cup.
• Fill to the 1-1/2 cup line with boiling water.
• Set timer for 10 minutes.
• When timer goes off, strain into a large mug and stir in sugar (you may need more or less, depending on how sweet you want your tea).
• Taste; if it's too strong (too gingery) for you, add a little more boiling water to your mug, but I found the strong taste really grew on me, so I hope you try it this way first!
• Sip and enjoy!
• Note#1: If that's too much, you can use just 1 tsp grated ginger and just 1 cup of boiling water, but I like a big mug.
• Note#2: a squeeze of lemon can be added, and maple syrup is an interesting replacement for the white sugar.
• Note#3: If you triple or quadruple this recipe, you can make a lovely pot of ginger tea instead of a single serving.

Steps:

• Boil all ingredients together.
• Add more water if too strong.

Steps:

• Peel off the ginger.
• Wash and drain.
• Cut into small thin strips.
• Put one cup of ginger strips in the blender or food processor.
• Add one cup of water.
• Cover and blend in high speed for 2 minutes.
• Strain and squeeze off the juice into a container.
• Repeat the procedure using the juice extracted instead of water until all the ginger strips are blended.
• Mix extracted ginger juice concentrate and 1 kilo sugar in a non stick pan.
• Put in high heat and reduce the when the mixture starts boiling.
• Stir until the mixture becomes very thick.
• Reduce heat during this stage and continue stirring until you achieve a moist powdery mixture.
• Turn off the heat and continue stirring until the product becomes a little bit cooler and powderized.
• Let cool and transfer in a dry sterilized bottle or jar.
• For one cup of tea, mix one tablespoon of ginger tea powder in a cup of hot water.

Steps:

• In a 3-qt. slow cooker, combine boiling water and tea bags. Cover and let stand for 10 minutes. Discard tea bags. Stir in the remaining ingredients. Cover and cook on low for 2-3 hours or until heated through. , Strain if desired before serving warm. Garnish with crystallized ginger if desired.

Steps:

• In a pitcher, combine the iced tea mix and water; refrigerate until chilled. Just before serving, add ginger ale. Serve over ice.