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Fresh ginger slices, peeled (1/8-inch thick): 2 cups Sugar, granulated: 2 cups Water: 2 cups Soda water: 1 quart (4 cups) Lime: 1, cut into 4 wedges
Mint sprigs: 4
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Mix the peeled ginger slices, sugar and water in a saucepan and bring to a slow simmer. Cook the mixture until reduced by 50 per cent, and a syrupy consistency is reached. Keep in mind that the syrup will continue to thicken as it cools. Strain the syrup while still warm. Set the syrup aside to cool.
While the syrup is cooling, make the ginger candy by taking ginger slices that have been drained out of the syrup and completely coat in sugar. Spread on a sheet pan and slowly dry-out in a 225° oven for 3 hours. The ginger slices should be dry, but still chewy. In a tall glass of ice, add a mint sprig and a ratio of 1 part ginger syrup to 7 parts soda water. Squeeze a lime wedge and add to drink. Use more syrup if desired. Stir and enjoy.
As an alternative, make a drink with chilled soda water and add a scoop of vanilla ice cream for a tasty ginger ale float.
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