*[Ingredients]* – Ginger…150g – Beet sugar…150g (same amount as the ginger) – Water…150g (same amount as the ginger) – Cinnamon stick…1 piece – Cardamom (whole)…1 pod – Cloves (whole)…4 cloves
🫚**Instructions**🫚
1. Thinly slice the ginger with the skin on, and coat it with beet sugar. Let it sit for 30 minutes to allow the sugar to mix with the ginger and draw out the moisture.
2. Transfer the ginger and its juice to a small pot, add water and spices, and bring to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes.
3. Strain the mixture through a sieve, pressing the ginger to extract as much syrup as possible. Pour the syrup into a sterilized jar.
*[How to Make Ginger Ale]* – Syrup: Carbonated water = 1:7 to 1:10 – Personally, I find this ratio just right. Adjust to taste if you prefer it stronger.
*[Tips]* ★ You can make the syrup without the spices, but if you have them, definitely add them. The cinnamon and cardamom, in particular, give an irresistible aroma. ★ I used young ginger for this recipe, but regular ginger works just as well. ★ It should keep for about a week, but the shelf life may vary depending on storage conditions, so please use your judgment.
—
*[Uses for the Syrup]*
Add a drizzle to hot milk to make ginger milk, a soothing drink that warms you up when you’re chilled from the air conditioner.
Other uses include: – Adding to tea – Mixing with water (or hot water) and lemon – Using as syrup for shaved ice (adding the leftover ginger as a topping is also recommended)
The leftover ginger can be eaten as a snack, chopped and mixed into muffins or cakes (it goes great with cocoa or chocolate flavors), or stirred into yogurt. It’s sweet with a spicy kick, and absolutely addictive.
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【材料】
生姜…150g
てんさい糖…150g(生姜と同じ量)
水…150g(生姜と同じ量)
シナモンスティック…1本
カルダモン(ホール)…1粒
クローブ(ホール)…4粒
🫚作り方🫚
①生姜は皮ごと薄くスライスし、てんさい糖をまぶす。そのまま30分置き、砂糖と馴染ませて水分をだす。
②汁ごと手鍋にうつし、水とスパイスを入れて火にかける。沸いたら弱火にして20分煮る。
③ザルでこし、生姜をギューっと抑えてシロップを抽出する。
煮沸消毒した瓶にうつす。
【ジンジャーエールの作り方】
シロップ：炭酸水＝1：7〜10
個人的にはこれくらいがちょうどいいです。
濃いめが好きな場合など、好みで調節してみて下さいね。
【ポイント】
★スパイスはなくてもできますが、あるならぜひ入れてみて下さい。特にシナモンとカルダモンはたまらない香りになります。
★今回新生姜を使用していますが、普通の生姜でも作れます。
★保存は1週間は問題ないのを確認しておりますが、保存状況により変わると思いますので、各々の判断でお願いいたします。
・・・・・・・・・・・・
【シロップの使い道】
ホットミルクにひとたらしして、ジンジャーミルクにすると、クーラーで冷えた身体に染み渡る、癒しドリンクに。
その他、
紅茶に入れる、水(又は湯)とレモン割り、かき氷のシロップ(搾りかすトッピングもおすすめ)…などなど。
搾りかすはそのままおやつにつまんでもいいですし、刻んでマフィンやケーキに混ぜたり(ココアとかチョコ味おすすめ)、ヨーグルトに混ぜて食べてもおいしいです。
ピリリと甘くてヤミツキに…。
*[Ingredients]*
– Ginger…150g
– Beet sugar…150g (same amount as the ginger)
– Water…150g (same amount as the ginger)
– Cinnamon stick…1 piece
– Cardamom (whole)…1 pod
– Cloves (whole)…4 cloves
🫚**Instructions**🫚
1. Thinly slice the ginger with the skin on, and coat it with beet sugar. Let it sit for 30 minutes to allow the sugar to mix with the ginger and draw out the moisture.
2. Transfer the ginger and its juice to a small pot, add water and spices, and bring to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes.
3. Strain the mixture through a sieve, pressing the ginger to extract as much syrup as possible. Pour the syrup into a sterilized jar.
*[How to Make Ginger Ale]*
– Syrup: Carbonated water = 1:7 to 1:10
– Personally, I find this ratio just right. Adjust to taste if you prefer it stronger.
*[Tips]*
★ You can make the syrup without the spices, but if you have them, definitely add them. The cinnamon and cardamom, in particular, give an irresistible aroma.
★ I used young ginger for this recipe, but regular ginger works just as well.
★ It should keep for about a week, but the shelf life may vary depending on storage conditions, so please use your judgment.
—
*[Uses for the Syrup]*
Add a drizzle to hot milk to make ginger milk, a soothing drink that warms you up when you’re chilled from the air conditioner.
Other uses include:
– Adding to tea
– Mixing with water (or hot water) and lemon
– Using as syrup for shaved ice (adding the leftover ginger as a topping is also recommended)
The leftover ginger can be eaten as a snack, chopped and mixed into muffins or cakes (it goes great with cocoa or chocolate flavors), or stirred into yogurt. It’s sweet with a spicy kick, and absolutely addictive.