I use crystallized ginger occasionally, but I admit that I have a box that probably should have been used awhile ago. The stuff in the picture is a pain to chop because it's insanely sticky which is why when Penzey's started selling ginger in
convenient little bits I just switched, leaving the stuff from Reed's quietly aging, rather than making its way into
delicious muffins . Alton Brown to the rescue, for this recipe the big chunks only need a rough chop instead of muffin sized bits.
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| I see you leftover ginger, there's more ginger syrup in the future. |
Making ginger ale syrup from scratch is easy. This is a dump everything in the pot, boil, strain, chill operation. Mix with some seltzer and voila, homemade ginger ale.
Ahh, refreshing.
Difficulty Level: Easy
Will It Get Made Again? Yes. Aside from using up more of the leftover ginger I'm tempted to play with the spices and toss in some star anise to go with the ginger and cinnamon. This also tastes like it would make a fantastic cocktail mixer; Alton recommends vodka, I'll probably mix it with some fruity liqueur...
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