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.
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.
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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!