Hibiscus Ginger Ale Recipes
HIBISCUS GINGER ALE
Dried or fresh hibiscus flowers make a delicious and pretty tea. Combine them with ginger, and you have a gorgeous drink. The optional pinch of salt discreetly brightens the flavor. From Organic Gardening
Provided by Sharon123
Categories Beverages
Time 8m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Add the hibiscus, gingerroot, sugar, lemon juice, salt, and 1 cup water to a small saucepan and stir to combine. Bring just to a boil over high heat. Stir to make sure all the sugar has dissolved. Take off heat and steep for 20 minutes. Strain the syrup into a jar, squeezing the solids to extract maximum flavor. Discard the flowers and gingerroot.
- To make soda, stir 3 tablespoons of syrup into 8 ounces of cold carbonated water.
- The syrup will keep for 2 weeks in the fridge, but the flavor of syrups made with fresh flowers may change after a few days.
Nutrition Facts : Calories 75.6, Sodium 0.6, Carbohydrate 19.5, Fiber 0.1, Sugar 18.8, Protein 0.1
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- In a small pot over high heat, combine water, hibiscus flowers, and ginger. Bring to a boil and simmer for 20 minutes. At the last minute of simmering, add the sugar and stir until melted. Strain the syrup to a heatproof bowl and let cool to room temperature. Reserve half of the flowers in a small bowl and let cool to room temperature.
- When ready to serve, combine the syrup, ginger ale and Prosecco in a large pitcher or glass bowl. Add ice, reserved flower petals and lemon slices if using. Serve immediately.
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- To sugar the rims of the champagne glasses, take two small plates and squeeze some lime juice on one, and place the granulated sugar on the other.
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- Ginger beer starter is called a ginger “bug” (see ingredients above). Think of it as something similar to a sourdough or yogurt starter. The ginger bug is what ferments the ingredients, transforming them into something new. To make the bug, just throw some ginger along with some sugar or honey or any other source of simple carbohydrates in a shallow jar or ramekin. The amounts don’t matter much. Stir, then cover with a paper towel fixed in place with a rubber band. Let the mixture sit for a few days until it starts to bubble (you’ll see bubbles on the surface in a couple days), making sure to stir daily.
- A few things to note here — the ginger is naturally covered in lactic acid bacteria and yeasts just waiting for a suitable food source and an anaerobic environment to start growing (as long as it’s organic… otherwise there’s a good chance it’s been irradiated). There’s no chance at all of this starter “spoiling.” It won’t make you sick. The idea is that by keeping everything submerged under water, an anaerobic environment, lactic acid bacteria and yeasts are the primary microorganisms that can thrive. Once they really get going, they out-compete anything else and take over. These lactic acid bacteria and yeasts are the “live cultures/ probiotics” that have been all the craze these past couple years. Supposedly they’re quite good for you. Anyway, by stirring the starter once a day or so, you can prevent any surface molds from starting, and you shouldn’t have any problems.
- Once the starter is bubbly and ripe (again, this will be a few days from when you first combined the starter’s ingredients), it’s time to make the beer. Boil the rest of the ginger with whatever sweetener you decide on (I like honey) and hibiscus (if you don’t use hibiscus, add a little lemon juice to help feed the microorganisms), then simmer for about twenty minutes. If you don’t have a big enough pot for your batch, make a concentrate with as much water as you can fit, then add the rest of the water later. Let it cool completely, so you don’t kill your starter. Strain the ginger and hibiscus out (I save the ginger for stir-frys and soups), and pour the liquid into whatever container(s) you want to use, then add the starter. The more starter you use per batch, the faster it’ll get going. You can cover your container with a paper towel again, stirring occasionally, or you can use an airlock made for home brewing. They’re super cheap, a couple of dollars at a brew store, but not really
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