GINGERADE

Since I was pregnant with Maggie 7 years ago, I have loved ginger. Before that pregnancy, I couldn’t stand the smell of it. But it seems that Maggie gifted me with many things, including a love of all things ginger, particularly ginger ale and ginger candy, which was written about here. I am going to try growing some next summer.  Any tips on that?

I had this delicious Gingerade every afternoon at the Penland Coffee Shop. I will be making this at home this week; however, I will be substituting grapefruit juice for the orange juice—simply because I prefer it. And, I am thinking that this would be good with just about any kind of juice:  apple, blueberry, and pineapple.  (I can hear Sara saying that she will have hers with a shot of vodka.) Indeed.

GINGERADE

1 cup peeled ginger
1 tsp. whole cloves
4 cinnamon sticks
2 whole lemons, washed and quartered

Combine all ingredients and simmer in 2 quarts of water for 2 hours. Strain out chunks.

While it’s still hot add:

1 cup sweetener of choice (honey, brown sugar, or a combo)
2 cups orange juice

Stir to dissolve sweetener. Serve hot or chill to serve cold.


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4 thoughts on “GINGERADE

  1. Dawn Tremblay

    thanks for the recipe. For years I have sworn by the ginger, lemon, honey combo as a treatment for chest colds. I never thought to add another juice to the mix.

    Reply
  2. Pingback: thinking thursday. | 37days.com - Home of Patti Digh

  3. Maria

    I’m glad to hear the Penland Coffee Shop is still making this Gingeraide! I too, enjoyed it while studying there. I also asked for the recipe, but have since misplaced it – thank you for posting it here. Glad too that you enjoyed Penland, there’s nothing like the energy there – and all of it tucked into that beautiful, sensual landscape. I hope you had a chance to sit in the rockers on the porch!

    Reply
  4. Lori Buff

    Don’t drink this, it’s highly addictive. You’ll become an addict then you’ll have to keep going back to Penland to take art courses and drink gingerade. Actually, that sounds pretty good.

    Thanks for posting the recipe.

    Reply

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