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5-6 ounces peeled and coarsely
chopped fresh ginger
I cup sugar
2 cups water
Grated rind from I small lemon
Combine all ingredients in a medium
saucepan. Bring mixture to a boil
over medium heat. Reduce heat to
mediumqow and simmer for 20 to 25
minutes or until mixture is reduced
by about half. Remove from heat and
allow to cool 15 to 20 minutes.
Strain solids through a fine mesh strainer.
Refrigerate syrup until well chilled.
To serve, stir 2 ounces of syrup into
8 ounces of carbonated water.
Yield: About 2 cups
I V4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
I/2 teaspoon salt
I/8 teaspoon freshly grated nutmeg
3 tablespoons melted butter, cooled slightly
I egg
I/3 cup ginger ale syrup
2/3 cup carbonated water
Combine flour, sugar, baking powder,
salt and nutmeg together in a small bowl.
Whisk together butter, egg, ginger ale
syrup and carbonated water Jna medium
bowl. Add flour mixture to ginger ale
mixture and blend just until dry ingredients
are moistened, some lumps should remain
Jnthe mixture.
Heat a greased griddle or skillet over
medium heat. Bake batter, V4cup at a time,
until golden brown on each side. Serve
immediately with warm syrups and butter.
Yield: About 6 (I 0") pancakes
2 oranges
I cup fresh diced pineapple
I cup fresh sliced strawberries
2 tablespoons sugar
I/4 cup ginger ale syrup
3 tablespoons brandy
I bottle (750 ml.) red wine (Rio[a, Merlot,
Cabernet Sauvignon, Tempranillo)
2 cups cold carbonated water
Slice one orange and place in a
large serving pitcher. Juice remaining
orange into pitcher with sliced orange.
Add pineapple, strawberries, sugar,
ginger ale syrup, brandy and red wine.
Stir well and refrigerate to allow
flavors to blend for at least 2 hours
or overnight.
When ready to serve, stir in carbonated
water and mix well. Serve JmmedJate]y.
Yield: About 6-7 servings
13
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