Thread: Real Ginger Drink (was: BBQ-ing, etc. when weather permits)

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 *

Sounds good.

On 4/17/2011 12:04 AM, Sqwertz 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.
>

I wonder if you could simply chop ginger and give it a whir in a
blender? The final product is strained so it wouldn't seem to matter. I
also think you can even do it unpeeled since the skin doesn't have a
bitter or odd taste.


> 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
>
>
>

On Sun, 17 Apr 2011 13:56:33 -0400, George wrote:

> On 4/17/2011 12:04 AM, Sqwertz wrote:
>
>> 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.
>
> I wonder if you could simply chop ginger and give it a whir in a
> blender? The final product is strained so it wouldn't seem to matter. I
> also think you can even do it unpeeled since the skin doesn't have a
> bitter or odd taste.

I don't peel it, but the blender for FP idea is a good one. I would
still simmer it for a minute to get everything out of those tough
fibers.

-sw

Steve wrote:

> 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.

Vernor's used to be made with jalapeños, although I don't think that's the
case anymore. It's a shame, because that "bite" was the only thing which
made Vernor's worthwhile.

Bob

On 4/17/2011 1:49 PM, Sqwertz wrote:
> On Sun, 17 Apr 2011 13:56:33 -0400, George wrote:
>
>> On 4/17/2011 12:04 AM, Sqwertz wrote:
>>
>>> 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.
>>
>> I wonder if you could simply chop ginger and give it a whir in a
>> blender? The final product is strained so it wouldn't seem to matter. I
>> also think you can even do it unpeeled since the skin doesn't have a
>> bitter or odd taste.
>
> I don't peel it, but the blender for FP idea is a good one. I would
> still simmer it for a minute to get everything out of those tough
> fibers.
>
> -sw

I don't peel ginger, I scrape the skin off with the side of a teaspoon.
Try it. It works great.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 17/04/2011 5:33 PM, Janet Wilder wrote:


> I don't peel ginger, I scrape the skin off with the side of a teaspoon.
> Try it. It works great.


I had herd about the trick several years ago and, for some reason, I
never bothered trying it until a coupe months ago. Holy Cow. I was
impressed. It works great. It is so much easier than peeling it with a
knife or a peeler. The skin comes right off the root no loss of ginger.

On Apr 16, 11:04*pm, 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 *

Copied into MasterCook. Thanks, kiddo!

In article <y8uuspsbkdnj$.[email protected]>,
Sqwertz <[email protected]> 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.

Any reason you couldn't just forget the 32 oz. of cold water, keep the
"syrup", and mix it with some fizz-water whenever you wanted? TJ has
lemon and lime flavored carbonated water at a good price.

Isaac

On Sun, 17 Apr 2011 21:39:10 -0700, isw wrote:

> In article <y8uuspsbkdnj$.[email protected]>,
> Sqwertz <[email protected]> wrote:
>
>> 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.
>
> Any reason you couldn't just forget the 32 oz. of cold water, keep the
> "syrup", and mix it with some fizz-water whenever you wanted? TJ has
> lemon and lime flavored carbonated water at a good price.

1. I wanted to drink some right away.
2. When you mix it with carbonated water it tends to loose 60-75% of
it's fizz when you stir it, no matter how gently. I have tried it
several times using carbonated Calistoga water (available in the BA
but not in TX).

You can add a wine yeast and ferment it if you want slightly fizzy and
slightly alcoholic. I have done that in the past using a dozen 20oz
plastic bottles and using slightly more sugar. Using the plastic
bottles you can easily feel how mush pressure has built inside, then
refrigerate to allow the CO2 to dissolve back into the liquid.

Or you can release the pressure once or twice and let it build up
again for a drier, more alcohol drink.

-sw

-sw

Sqwertz wrote:
>
> In the meantime, juice a few lemons or 12 key limes.
>
> 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).

I melted my old Mr Beer pouring too-hot wort into it the same way.

> Add lemon or lime juice, add more sugar to taste, and you're done.

This is the first recipe I've seen that only mentioned sugar at the end.
Have you tried making it with none and only add some when you use it? I
picture adding a miminal amount of artificial sugar substitute or seeing
if I like it straight.

On Mon, 18 Apr 2011 16:21:46 +0000 (UTC), Doug Freyburger wrote:

> This is the first recipe I've seen that only mentioned sugar at the end.
> Have you tried making it with none and only add some when you use it? I
> picture adding a miminal amount of artificial sugar substitute or seeing
> if I like it straight.

It can be served pretty dry, but I've never tried it with no sugar at
all. I just premix in the sugar for ease of dispensing. My habit is
always to put ice in the cup first, so when I have to add sugar, the
ice makes the sugar harder (almost impossible) to dissolve.

-sw

On Sun, 17 Apr 2011 14:31:32 -0700, Bob Terwilliger wrote:

> Vernor's used to be made with jalapeños, although I don't think that's the
> case anymore. It's a shame, because that "bite" was the only thing which
> made Vernor's worthwhile.

Ginger alone adds quite a hot bite that finishes clean in a few
seconds. I would notice if something was made with capsaicin as the
bite would last much longer.

Like I mentioned, I used to add cayenne to this mixture but then the
bite lasts much longer. Unnecessary for a cool drink. I don't see
Vernors ever having any jalapeno in it <shrug>.

-sw