| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eastwest |
4 |
servings |
INGREDIENTS
| 2 |
c |
Ginger slices – (1/8" thick); peeled |
| 2 |
c |
Sugar |
| 2 |
c |
Water |
| 1 |
qt |
Soda water |
| 1 |
|
Lime; cut in wedges |
| 4 |
|
Mint sprigs |
INSTRUCTIONS
Mix ginger, sugar and water in a saucepan and bring to a slow simmer.
Reduce mixture by 50 per cent until a syrupy consistency is reached. Keep
in mind that the syrup will thicken as it cools. Strain warm syrup. Allow
to cool. While syrup is cooling, make ginger candy. Take ginger slices that
have been drained out of the syrup and completely coat in sugar. Spread on
sheet pan and slowly dry out in a 225 degree oven for 3 hours. Ginger
slices should be dried but still chewy. In a tall glass of ice, add mint
sprig and a ratio of 1 part ginger syrup to 7 parts soda water. Squeeze
lime wedge and add to drink. Use more syrup if desired. Stir and enjoy. Can
also make drink with chilled soda water and add a scoop of vanilla ice
cream for a tasty Ginger Ale Float. This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A02)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-16-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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