Ginger, ginger, ginger everywhere Ginger Ale
Monday, May 14, 2012
Alright , let's not mess around and start with 8 lbs of ginger. That's the beauty of living in Texas because I got them for a dollar a pound from an Indian grocery store. The shop keeper asked me what I was planning to do with it. I said making tea. Then he wanted to know how and if I use it in combination with regular tea. Heck no. Why would I want to ruin the taste of ginger? This is going to be the REAL thing. Caution: Break off all the root branches for cleaning or you'll have dirt hidden between the joints. This is a root crop and it was in the ground. Failure to do so and you will inadvertently have some dirt in your tea.
8 lbs of ginger
I super cleaned mine and peeled off any yucky parts but leave the smooth skins on.
Boiled and simmered. I got at least two batches of tea out of the roots.
The results: It tastes great both hot and cold. I drank some while it was hot. I also filled a mug half full and froze it. Then I filled in with cold ginger tea. This way there is no dilution of taste. It bites the back of your throat. There is nothing like it. It's great with homemade sweets like my Mr Goodbar as it washes down the sweet and gives you a kick at the same time.
Unsweetened. This is the ginger ale you can drink all day long and feel great doing it.
Update May 16: You don't need 8 lbs of ginger. I over did it. 2-3 lbs is good enough. After the first batch, you can cut up the roots into smaller pieces. I'm giving up my Indian tea/Green tea combo to go with Ginger Ale. It's delish.
Update June 5: I found the way to peel ginger with a spoon. It works really well. Then I grounded it up in a food processor. What a mistake. The tea is very cloudy. I shall go back to simmer the whole roots on the first batch. Then cut them up on subsequent batch for clear tea.