Spicy and Soothing: Homemade Ginger-Pepper Ale and Candied Ginger

Gingerale Recipe

Life has been hot lately in Buenos Aires and my stomach has been turning somersaults over the past few weeks with all the changes and new possibilities. Ginger, fortunately, has a calming effect on the stomach, not to mention a great, spicy kick!

What a strange contrast one food can have: calming and firey at the same time. I much more need the calming aspect, I’ve got about all the fire I can handle.

In fact, I’ve been very into calming my inner fire lately. Sometimes you need fire, but I seem to have an excess of it, and instead of motivating me, it just frustrates me. Imagine jumping from foot-to-foot on hot, black pavement, finding relief in one foot, only to have the other one melting off, and that feeling, over and over again.

Yoga has been my energy outlet for many years and recently I discovered this Pitta Flow video on MyYogaOnline, and I LOVE it. I’ve never felt calmer in my life.

After a nice yoga session, in these days with high humidity, strong sun and hot air, you need something to extinguish the fire and quench your thirst. Homemade gingerale is the perfect solution. And remember: if you aren’t part of the solution, you’re part of the problem.

Ginger Ale

Homemade Ginger Syrup

From Joy the Baker

*makes 2 cups ginger syrup

2 cups sliced ginger

2 cups granulated sugar

6 cups water

(optional: 2 teaspoons of szechuan peppercorns)

Combine water and sugar in large pot. Stir until sugar has dissolved.

Add ginger and peppercorns, if using and cook over high heat, until boiling.

When it boils, turn down heat and let simmer for an hour or until the liquid has reduced by half.

Strain the syrup and let cool in jar before storing in the refrigerator.

For the perfect gingerale, combine about 3 tablespoons of the syrup with one cup of soda water (not tonic, because it’s sweet)

gingerale recipe

What to do with the leftover ginger?

Toss in some sugar to coat the ginger and spread out on a cookie sheet to dry overnight. Now you’ve got candied ginger ­čÖé

0 Comments Add yours

  1. Suzanne Kagan says:

    I can’t wait to try this. ­čÉŞ

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