Homemade gingerale. Well, i sliced my finger slicing ginger. damn those mandolines. it is true what they say- that shit is sharp. And those little guard things don’t work for shit. But that aside, this ginger stuff is damn good. ginger syrup is super versatile. could be used to make gingerale, in tea, ginger lemonade (as martha stewart suggests) or in a cocktail that i love- the dark and stormy. The proportions for this recipe were taken from martha stewart- but adapted after some internet reading. Martha just cooked for a few mins- turned off heat and let it sit for 30 mins. Whereas, the internet and i cooked it on medium-low for an hour. If you wanted to be hardcore, you can do some whole process w. yeast to get the carbonation- but I thought ginger syrup and seltzer was effort enough.
A complete aside: let’s talk about coffee storage. i used to grind my beans every morning. but then i got lazy. so i started getting them ground at the coffee shop– keeping the grinds in the freezer. Well, i read some article that said this was the wrong way to do things. Apparently best to keep them at room temperature. They keep for 2 weeks as whole beans and only like 2 days ground. Can freeze the beans that not using in 2 weeks— *chris- didn’t you just learn a trick to get the air out?* So i have reconfigured my coffee storage system. I bought two new stainless steel airtight containers. I keep both in the cabinet- cool, dry place. One full of beans. then every other day- i grind some beans, like 2 days worth- so i don’t have to do it in the morning. feels like it a tastier and more efficient way to go. if anyone has further wisdom on the subject- would be glad to know.
3 1/2 cups water
6-inch piece of fresh ginger
1 3/4 cup sugar [i used half white, half light brown sugar]
To make ginger syrup:
Peel ginger and cut into thin slices lengthwise. Can then chop those into 1/2 in pieces. Add ginger, sugar and water to a small pot. Bring to a boil (sugar will dissolve) and then lower heat and cook on medium-low for 1 hour. Turn off heat and allow to cool. Strain out ginger- w. mesh filter, coffee mesh filter or cheesecloth. [I think this is one of those longer you have, stronger it tastes. but if you only had 30 mins to soak/cook– that’d be ok too- it just might be less potent?]
Martha says it keeps in an airtight container, refrigerated up to two months.
To make gingerale: mix ginger syrup with seltzer. Ratio can depend on personal taste and how strong your syrup is. My syrup pretty potent and I used maybe 1/3 syrup to 2/3 seltzer. Squeeze with a garnish of fresh lime.