On Apr 17, 12:04*am, Sqwertz <swe...@cluemail.compost> wrote:
> On Sat, 16 Apr 2011 22:13:56 -0500, Sqwertz wrote:
> > I make my own nowadays (non carbonated) by using about a pound of
> > ginger per gallon of water. *Allspice and lemon round it out.
> > Which reminds me... I have enough to make about quart right now. *Be
> > back in 25 minutes.
> 100% natural, fat free, no artificial colors or flavors. *And it's
> simple. *And ginger has been under $1/pound lately.
> 1/3rd pound of ginger, grated. *This is harder than it sounds. *Every
> inch or so you'll have to cut off the fibers with a sharp knife and
> start with a clean cut. *When done, throw it all into a pan with a
> quart of water and bring to a boil. *
> While that is coming up to temp throw in a quarter cup of crushed
> allspice. *I whiz that in the coffee grinder for three four seconds
> and throw that all into the pan.
> In the meantime, juice a few lemons or 12 key limes. *
> When the ginger/allspice comes to boil, turn off heat, add 1 cup of
> sugar, stir, and let steep for a few minutes. *10 minutes is fine. *I
> learned that steeping longer doesn't really give up much more flavor.
> Find a empty plastic 64oz jug, funnel, strainer and cheesecloth. *Fill
> jug almost half full of cold water. *Strain mixture into jug pressing
> out as much juice as possible. *Lift out cheesecloth and give it a
> good wring into the funnel. *The cold water in the jug keeps it from
> melting from the hot liquid (BTDT). *Add lemon or lime juice, add more
> sugar to taste, and you're done.
> Ginger has all sorts of health benefits (or at least has not been
> proven to cause cancer yet). *And I love the taste. *I've added
> cayenne in the past but gave up on that. *The ginger with allspice is
> plenty spicy. *It can be made as strong as you want and watered down
> when poured. *It's almost as easy to make a little as it is to make a
> concentrated syrup that makes a big batch.
> -sw *