From Too Many Chefs - www.toomanychefs.com

June 15, 2006
Ginger Lemonade (with or without Rum)

Last summer, I used to walk to a Whole Foods that was a mile away from my apartment. I quickly learned that schlepping beverages was a bad idea. Juice in a glass bottle was just too heavy. I looked at the bottle of lemonade on my second visit and saw that ingredients were only water, lemon juice, and sugar. I picked up a bottle of lemon juice and went home to experiment. It didn't take me long to have a very reasonable simulacrum using tap water. Fast forward to a few weeks ago when I found myself at the Trader Joe's again buying a ginger lemonade. Brought it home and thought: I can do this! And so I did. After a couple of trials, here's the best way to make your own.

Ginger Lemonade

1 cup lemon juice
1 cup sugar
1 cup water
3-4 thumbs of ginger

Peel the ginger and cut it into slices. Put the ginger, water, and sugar over heat to dissolve the sugar (and make yourself a gingery simple syrup). Pour lemon juice into a 64 oz container. Pour syrup in. Make sure all those ginger bits get inside too. You need those to keep steeping. Fill the rest of the bottle with water. Put in the fridge to cool. Too make it as gingery as the Trader Joe's stuff, you'll want to put a few pieces of ginger in a garlic press and really mash them up to get some more juice out.

Serve over ice. And if you're of legal drinking age, I consider it obligatory to add some rum (yes, even if it's 9 am). After some necessary experimentation, I found that vanilla rum works great.

ginger_lemonade_jf.jpg

Posted by Justin in Bogotá at June 15, 2006 8:48 AM
Comments

I will of course point out that if you combine this recipe with the ginger ale experiments I did earlier, you could get a Euro-style fizzy lemonade.

And if you added rum to that? Hammered city.

Posted by barrett on June 15, 2006 at 4:42 PM

You could also use home made lemonade.

Is this one of those "hey, you got chocolate in my peanut butter!" moments?!?

Posted by Meg in Paris on June 16, 2006 at 3:01 AM

That looks interesting. I'm thinking that Lemoncello might work well with the ginger infusion. Or maybe Lemoncello and Ginger Ale.

p.s. there is an upcoming Mixology Monday (July 17) and the topic is lemons so please feel free contribute.

Posted by Darcy on June 16, 2006 at 6:28 AM

Ginger and lemon. I think I will start adding ginger to my plain lemonade now.

Posted by Gabriella on June 18, 2006 at 3:25 PM

Another good drink is watermelon ginger limeade. The sweetness of the watermelon and the bite of ginger is a perfect combination... the slight tart of the lime rounds it out nicely. Plus, it's a good way to use up watermelons.

The basic recipe is:

3 cups strained watermelon juice
1 cups lime juice
1 cups ginger syrup

[Ginger syrup is made from a good 6" chunk of peeled and chopped ginger, 1-3/4 cups sugar, and 3-1/2 cups water all simmered down for about 5 minutes until syrupy (strain out the chunks of ginger) -- this makes 4 cups syrup]

Posted by ben on June 18, 2006 at 4:09 PM

Oh Heavens! Why has the fridge no strained watermelon juice? It's 97 degrees today!

Posted by Justin on June 18, 2006 at 5:32 PM

This sounds really delicious and really easy.

But I think I'd like my booze version to let it own flavors stand up and use a good smooth vodka.

Posted by kitchenbeard on June 20, 2006 at 3:44 PM

I think you might be wasting good vodka in something like this since it'll be overpowered. Conversely, the vanilla rum we used (http://www.whalersrum.com/vanille-rum.html) has a strong, sweet, almost artificial flavor and I think that's why it worked so well with the lemonade.

Posted by Justin on June 20, 2006 at 4:03 PM

I just tried some stuff called ELIXIR G in LA. It's a ginger extract. They were mixing it with rum, tequila, and vodka (not at the same time). It packed a ginger whallop.

Posted by Aron on July 12, 2006 at 11:16 AM