LEMON-GINGER SODA
A touch of honey mellows the fresh ginger and lemon in this refreshing fizzy drink. If you make the base in advance, the soda comes together in mere seconds.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Blend ginger with 1/2 cup water until smooth. Strain, pressing on solids to yield 1/2 cup juice. Stir together ginger juice, lemon juice, and honey. Ginger base can be stored in an airtight container in the refrigerator up to 1 week. (It makes enough for 10 drinks.)
- Fill a glass with ice and add 2 tablespoons ginger base. Top with seltzer and garnish with a slice of ginger.
SPIKED GINGER-LEMONADE SODA CAN COCKTAIL
Served in a can of ginger beer, this tart, pleasantly bitter drink is as well-balanced as a complex cocktail.
Provided by Kat Boytsova
Categories Cocktail Drink Beer Gin Lemon Juice Bitters Summer Backyard BBQ Fourth of July
Yield Makes 1
Number Of Ingredients 4
Steps:
- Pour off or drink 5 oz. from ginger beer so that 7 oz. remain in can. Combine gin, lemon juice, and bitters in a measuring glass or cocktail shaker. Fill with ice and stir or shake well to combine, about 20 seconds. Strain into can.
LEMON-GINGER WATER
This lightly sweetened detox water not only quenches your thirst, it's also loaded with ginger's many health benefits. Adjust the honey and ginger to your tastes. I like to sip this throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix.
Provided by France C
Categories Drinks Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
- Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 2.3 g, Sodium 7.1 mg, Sugar 1.7 g
LEMON-GINGER ELECTROLYTE DRINK
Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.
Provided by Katherine Sacks
Categories Drink Drinks Non-Alcoholic Lemon Juice Ginger Quick and Healthy Healthy snack
Yield Makes 2
Number Of Ingredients 6
Steps:
- Finely grate ginger and, using a flexible spatula, press solids into a fine-mesh sieve set over a small bowl; discard pulp. You should have about 1 tsp. ginger juice.
- Combine ginger juice, lemon juice, lime juice, agave, and salt in a large measuring cup or bowl. Stir in mineral water. Pour over 2 glasses filled with ice.
- Do Ahead
- Lemon-ginger mixture can be made 1 day ahead. Cover and chill. Stir vigorously before adding mineral water.
LEMON GINGER SCONES
Make and share this Lemon Ginger Scones recipe from Food.com.
Provided by PalatablePastime
Categories Scones
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
- Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
FRESH GINGER AND LEMON SODA
Recipe adapted from Tad Weyland, Heirloom LA, Los Angeles. Published on Tasting Table. you will have 1 3/4 cups lemon ginger syrup left, which will keep a week in the fridge.
Provided by zeldaz51
Categories Beverages
Time 35m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar and water in a medium saucepan set over medium heat. Bring to a boil and use a wooden spoon to stir occasionally until the sugar is completely dissolved, about 2 minutes. Turn off the heat and set the simple syrup aside to cool for 5 minutes.
- In a blender jar, combine the ginger and sliced lemon; add the warm simple syrup and place a lid on the blender. Begin blending on the lowest speed until the ginger and lemon are roughly chopped, about 1 minute. Turn off the blender and let the ginger-lemon syrup steep for 10 minutes. Repeat, this time blending the ginger-lemon syrup on medium speed for 1 minute before turning the blender off and steeping for 10 minutes more.
- Strain the ginger-lemon syrup through a fine-meshed sieve lined with 2 layers of water-moistened cheesecloth, set over a medium bowl, using a rubber spatula to help push the mixture through.
- Fill a glass with ice, add 3/4 cup seltzer water. Top with ¼ cup ginger-lemon syrup and use the spoon to stir. Adjust the flavor with more ginger-lemon syrup or seltzer as needed. Garnish with a lemon wheel.
- The remaining ginger-lemon syrup can be stored in an airtight container for up to 1 week.
Nutrition Facts : Calories 1367, Fat 1.9, SaturatedFat 0.5, Sodium 76.8, Carbohydrate 348.1, Fiber 6.9, Sugar 305.4, Protein 5.1
SPARKLING GINGER-LEMON SODA
Provided by Julia Moskin
Categories non-alcoholic drinks
Yield 12 to 16 drinks
Number Of Ingredients 4
Steps:
- Combine ginger and 2 quarts cold water in a large pot. Cut lemons in half and squeeze into pot, straining out pits. Drop lemon halves into pot and bring to a boil. Turn off heat, cover and let steep 30 minutes. Stir in honey, then taste for sweetness, adding more to taste. Strain mixture into a container and discard solids. Let cool to room temperature, then chill until very cold.
- Working in small batches, pour cold mixture into the bottle of a carbonator, filling it not more than 1/3 full (this will give the mixture room to foam). Charge with CO2 until very fizzy, waiting between charges for foam to subside completely. (This can take up to 2 minutes, so be patient.)
- Very slowly, as if opening a bottle of soda, release the bottle from the carbonator. Serve immediately, or cover tightly and chill. (Extra soda mixture can be refrigerated for up to a week, and can be served carbonated or flat.) To serve, pour over ice and top with a mint sprig. If desired, add a slug of rum to each glass.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 7 grams
LEMON GINGER BISCOTTI
these are delicious. and make a lovely gift. put some in a coffee mug and tie the recipe to the handle. this is from cooking light.
Provided by chia2160
Categories Dessert
Time 50m
Yield 30 biscotti
Number Of Ingredients 13
Steps:
- preheat oven to 350 combine flour, sugar, baking soda, ginger and salt in a large bowl.
- stir in crystallized ginger.
- mix lemon rind, lemon juice and eggs together and stir into flour mixture.
- the dough will be crumbly.
- turn dough out to a lightly floured surface, knead 7-8 times.
- divide dough in half.
- shape each half into a log.
- spray a cookie sheet with non stick spray, place logs 6" apart.
- combine water and eggwhite and brush over tops.
- sprinkle with sugar.
- bake for 20 minutes.
- remove to a wire rack and cool for 10 minutes.
- slice each log diagonally into 3/4" slices.
- place back on baking sheet, upright.
- lower oven to 325.
- bake 20 minutes, remove to a wire rack, cool.
SYRUP FOR GINGER AND LEMON ITALIAN SODA
Adapted by Tasting Table from a recipe by Tad Weyland, chef at Heirloom LA, Los Angeles. The syrup tastes like a lemon drop with candied ginger thrown into the mix.
Provided by zeldaz51
Categories Beverages
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Make double-strength simple syrup:.
- Place sugar and water in medium saucepan over medium heat. Bring to a boil, using a wooden spoon to stir occasionally until the sugar is completely dissolved, about 2 minutes. Remove from heat and let cool 5 minutes.
- Make simple syrup into flavored syrup:.
- Place the ginger, lemon, and the simple syrup in a blender jar, cover the jar, and blend on lowest speed until the solid ingredients are roughly chopped, about 1 minute.
- Turn off the blender and let the mixture steep for 10 minutes. Repeat, this time blending the syrup on medium speed for 1 minute, then shut it off and let steep 10 minutes more.
- Strain the syrup through a fine-mesh sieve lined with 2 layers of water-moistened cheesecloth over a medium bowl. Store syrup tightly covered in the refrigerator up to a week.
- Make sodas:.
- To serve, fill a glass with crushed ice and 3/4 cup seltzer. Top with 1/4 cup ginger-lemon syrup and stir. Adjust flavor with more syrup or seltzer as needed. Garnish with a lemon wheel.
Nutrition Facts : Calories 227.8, Fat 0.3, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 58, Fiber 1.1, Sugar 50.9, Protein 0.8
LEMON-GINGER SCONES
Make and share this Lemon-Ginger Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Position an oven rack in the center of the oven; preheat to 350°.
- Using a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, baking soda, salt, sugar, ground ginger, crystallized ginger, and lemon zest on low speed for 10-15 seconds, or until combined.
- Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
- In a small bowl, whisk together the buttermilk, cream, egg, and grated ginger until thoroughly mixed.
- On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together.
- There will still be a little loose flour mixture at the bottom of the bowl.
- Remove the bowl from the mixer stand.
- Gather and lift the dough with your hands and turn it over in the bowl, so that is starts to pick up the loose flour at the bottom.
- Turn over the dough several times until all of the loose flour is mixed inches.
- Dump the dough onto a lightly floured work surface and gently roll it out about 1 inch thick.
- Using a 3 1/2 inch round cookie cutter, cut out circles.
- Reroll scrapes and cut out more circles; you should have 10 circles.
- Place them on a baking sheet, spacing them 2-3 inches apart.
- Bake for 40-45 minutes, or until the scones are a light golden brown on top.
- Transfer to a wire rack to cool for 10-15 minutes.
- Lemon Glaze-while the scones are cooking, in a small bowl, whisk together the powdered sugar and enough lemon juice to make a smooth, thick pourable glaze; you should have about 1/2 cup.
- When the scones have cooled 10-15 minutes, brush the tops evenly with the lemon glaze, then serve.
- The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.
Nutrition Facts : Calories 391, Fat 21.4, SaturatedFat 13.2, Cholesterol 77.6, Sodium 144.6, Carbohydrate 46.1, Fiber 1.1, Sugar 18.7, Protein 4.7
GINGER LEMON SODA
Even though I originally conceived of this as my take on homemade ginger ale, I'm hesitant to call it that. It's such a far cry from the sugary bottled stuff. It has an intense gingery heat that's heightened by the acidity from the lemon. Be sure to use a fresh bottle of club soda here. (I prefer the little bottles of Schweppes.) You need the fizziness to deliver the flavor.
Yield Makes 1 drink
Number Of Ingredients 2
Steps:
- Fill a highball glass with ice. Pour in the syrup, then the soda. Stir with a straw and serve immediately.
GINGER SODA
Ginger-and-lemon syrup combines with seltzer for a refreshing drink.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 4
Steps:
- Bring ginger, lemon peel, and 4 cups water to a boil in a medium saucepan over medium-high heat. Cook 10 minutes. Reduce heat to medium. Add sugar, and stir until it has dissolved. Return to a boil. Cook until syrup has been reduced to 2 cups, about 15 minutes.
- Pour syrup through a fine sieve into an airtight container; discard ginger and lemon peel. Let cool slightly. Cover, and refrigerate until cold, at least 1 hour (up to 1 week). To serve, fill 8 glasses with ice and lemon slices if desired; stir 1/4 cup syrup and 1 cup seltzer into each glass.
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HOMEMADE LEMON GINGER SODA - DESIGNED FOR YOU …
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Cuisine Dairy Free, Gluten Free, MocktailTotal Time 15 minsCategory BeverageCalories 47 per serving
- Wash & peel ginger root. Slice into coins and add to a small saucepan. Wash both lemons and remove the peel from one and place into the pan. Squeeze the lemon juice into the pan. Add water and sugar as well. If using the cream of tartar, you can add it now. I use the cream of tartar if I want to keep the syrup for a few days. The cream of tartar helps keep the sugar from crystallizing. If you plan to use the syrup on the same day you make it, or even the next day, you can omit this ingredient.
- Bring the pan to a gentle boil and stir gently until the sugar is dissolved. Once sugar is dissolved, remove from heat and allow the ginger and lemon to steep in the pan for about an hour.
- Once cooled, pour contents of the pan into a jar through a fine-mesh sieve to just get the liquid from the pan. Store in the fridge until you are ready to use. The soda syrup will last for about a week in the fridge.
- I like to use about 1 tbsp of syrup to about one cup of sparkling water, but adjust to your taste. Garnish with mint leaves for an added special touch.
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- In a medium saucepan, combine the sliced ginger with the smashed lemongrass and 4 cups of the water and bring to a boil over high heat. Stir in the sugar. Cover and let the ginger-lemongrass syrup steep off the heat until cool, about 2 hours.
- Strain the syrup through a fine-mesh sieve. Discard the ginger and lemongrass. Stir in the lemon juice and the remaining 2 cups of water. Refrigerate until chilled.
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