Time 1h15m Yield about 1 pound Number Of Ingredients 4 Steps:
Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment. Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender. Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
Time P2DT10m Yield 8 Number Of Ingredients 5 Steps:
Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.
Time 9m Yield 1 Number Of Ingredients 2 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.
Time 3h20m Yield 12 tall glasses Number Of Ingredients 5 Steps:
Bring ginger, water, and sugar to a rolling boil. Turn heat to low. Let mixture simmer and reduce to a strong-tasting syrup. Strain syrup from ginger slices. Refrigerate syrup to thicken. Mix 1 part syrup to 7 parts seltzer water (depending how strong you like it). Add lime juice to taste. Toss remaining ginger slices in sugar. Place in warming oven and let dry.
More about “ginger ale ginger candy recipes”
Time 3h20m Yield 4 servings Number Of Ingredients 6 Steps:
Mix ginger, sugar and water in a saucepan and bring to a slow simmer. Reduce mixture by 50 percent until a syrupy consistency is reached. Keep in mind that the syrup will thicken as it cools. Strain warm syrup. Allow to cool. While syrup is cooling, make ginger candy. Take ginger slices that have been drained out of the syrup and completely coat in sugar. Spread on sheet pan and slowly dry out in a 225-degree oven for 3 hours. Ginger slices should be dried but still chewy. In a tall glass of ice, add mint sprig and a ratio of 1 part ginger syrup to 7 parts soda water. Squeeze lime wedge and add to drink. Use more syrup if desired. Stir and enjoy. Can also make drink with chilled soda water and add a scoop of vanilla ice cream for a tasty Ginger Ale Float.
