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Goodness, they're coming out of the woodwork . . . . Now if only titles would present themselves!
"Stay off that ankle . . . ."
The stone jar of ginger syrup was on the lower work surface; Sérëdhiel reached sideways and snagged it. "It is only a sprain --"
"We are all proud of how you strove for us!" Tharhîwon poured tea into the large glass jug, added the syrup, and shook it hard. "And this will be ready for tomorrow's match; you may drink and cheer the rest of us on as we avenge you."
Bilbo had the recipe from Estel, who learned it in another place of warmth and sand; she smiled at the small chair, and raised her glass.
This is my favourite summer drink, mentioned in the comments of a previous post. While it's rainy and cool here on my island, I'm still planning to make up a batch of ginger syrup today, in hopes that eventually it will be warm again!
Iced Green Tea Elixir with Ginger & Lemon (link to original here)
makes 3 quarts
1/4 ounce good quality Chinese green tea leaves
1/4 cup lemon juice (from 1 lemon)
1/4 cup pomegranate syrup or pomegranate molasses, without any added sweeteners
3/4 cup ginger syrup, recipe below
Mint, to garnish
Lemon slices, to garnish
Pomegranate seeds, to garnish
Place the tea leaves in a large bowl. Heat 3 1/2 cups of water to about 170°F. (Or bring to a boil, then let cool for 5 minutes.) Pour the hot water over the green tea leaves and steep the tea for 5 minutes. Strain the tea, keeping the liquid and discarding the leaves.
Stir in the lemon juice, pomegranate syrup and ginger syrup. Add 8 cups of cold water. Stir. Let sit overnight in the refrigerator.
Serve over ice with a lemon slice and fresh pomegranate seeds, or a handful of muddled mint.
Ginger Syrup
makes about 5 cups
1/2 pound fresh ginger root, skin on
3 cups white sugar
2 cups water
Cut the ginger into knuckle-sized pieces. Buzz the ginger in a food processor or chopper until it is fine and stringy, like rough wood chips.
Add the sugar and water to a large saucepan and whisk to combine. Bring to a boil and lower the heat. Simmer just until the sugar has dissolved. Stir in the chopped ginger. Let the pot cool on the stove, then put it in the fridge to steep overnight.
The next day, strain the syrup through a fine mesh sieve at least twice, to remove the finer bits of ginger. Discard the ginger. Pour the syrup into a bottle or closed container and refrigerate. This syrup will keep for several weeks at least, as long as it is refrigerated.
"Stay off that ankle . . . ."
The stone jar of ginger syrup was on the lower work surface; Sérëdhiel reached sideways and snagged it. "It is only a sprain --"
"We are all proud of how you strove for us!" Tharhîwon poured tea into the large glass jug, added the syrup, and shook it hard. "And this will be ready for tomorrow's match; you may drink and cheer the rest of us on as we avenge you."
Bilbo had the recipe from Estel, who learned it in another place of warmth and sand; she smiled at the small chair, and raised her glass.
This is my favourite summer drink, mentioned in the comments of a previous post. While it's rainy and cool here on my island, I'm still planning to make up a batch of ginger syrup today, in hopes that eventually it will be warm again!
Iced Green Tea Elixir with Ginger & Lemon (link to original here)
makes 3 quarts
1/4 ounce good quality Chinese green tea leaves
1/4 cup lemon juice (from 1 lemon)
1/4 cup pomegranate syrup or pomegranate molasses, without any added sweeteners
3/4 cup ginger syrup, recipe below
Mint, to garnish
Lemon slices, to garnish
Pomegranate seeds, to garnish
Place the tea leaves in a large bowl. Heat 3 1/2 cups of water to about 170°F. (Or bring to a boil, then let cool for 5 minutes.) Pour the hot water over the green tea leaves and steep the tea for 5 minutes. Strain the tea, keeping the liquid and discarding the leaves.
Stir in the lemon juice, pomegranate syrup and ginger syrup. Add 8 cups of cold water. Stir. Let sit overnight in the refrigerator.
Serve over ice with a lemon slice and fresh pomegranate seeds, or a handful of muddled mint.
Ginger Syrup
makes about 5 cups
1/2 pound fresh ginger root, skin on
3 cups white sugar
2 cups water
Cut the ginger into knuckle-sized pieces. Buzz the ginger in a food processor or chopper until it is fine and stringy, like rough wood chips.
Add the sugar and water to a large saucepan and whisk to combine. Bring to a boil and lower the heat. Simmer just until the sugar has dissolved. Stir in the chopped ginger. Let the pot cool on the stove, then put it in the fridge to steep overnight.
The next day, strain the syrup through a fine mesh sieve at least twice, to remove the finer bits of ginger. Discard the ginger. Pour the syrup into a bottle or closed container and refrigerate. This syrup will keep for several weeks at least, as long as it is refrigerated.