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    SKATER787   4,176
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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.
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  Member Comments About This Blog Post:

MINERVASPARKING 5/18/2012 10:57AM

    wow, that's A LOT of ginger! I'll go looking for some at our Indian market (I never like the way the 2 sad nubs they have at my reg. grocery store look so I never buy it there), your ginger looks GREAT! I'm not a fan of full on ginger flavor, it does burn my throat, but I do like it when it's not burning me :D SO perhaps I'll start small.
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SKATER787 5/16/2012 1:44AM

    Flamenm, fermentation would require adding sugar for the yeast. So no, since I don't add sugar to this. Another method to put in the fizz, is by carbonation. At one time, I bought a carbonation kit with CO2 bottle and the whole bit, but never get to use it and had to sell it when I moved. Anyway, I found that you don't need carbonation as the bite from the ginger is tingling enough.

Fathin, I don't think they are old ginger. Can't you tell from the pic? I don't think they are young either. They are very plump. This is so good that I can't stop drinking it. I was drinking Indian tea/green tea combo for more than 2 years. My plan is to switch to Ginger Ale (tea) from now on.

Yes, I'll have to start using the combo you mentioned. Garlic, ginger and shallots.

Comment edited on: 5/16/2012 2:16:02 AM

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FATHINSN 5/14/2012 10:54PM

    Ginger is good for releasing human gas :D I usually remove the skin for any kind of meals (we always use ginger, red onion and garlic as the main spices for almost everything!) though for drink, I just bought the ready-made and usually mix with lime then add hot water.

What kind of ginger do you use to make the drink, young or old?

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FLAMENM 5/14/2012 7:53PM

    Yummy, yummy, yummy!
Do you ferment it to make it into ginger beer? (Like root beer)

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