I tried to do Carrot, ginger, lemon. It didn't work because the flavors wouldn't balance. The carrot was always overwhelmed by the other flavors and the ginger and lemon never balanced right.
But ginger, lemongrass and coconut might work. Especially if you use lemon zest, which has a much more distinctive zing to it. And coconut milk fats. Yeah, I could see it...
For ginger beer, I use a half pound of ginger and the juice and zest of three lemons. It works out fairly gingery, so perhaps for a reasonable balance use a half pound of ginger and the juice and zest of nine lemons.
As for carrots, use carrots in place of *all* the sugar. It might carry the flavor.
I would try it using coconut milk rather than actual coconut, I'm not sure how lemongrass would balance with ginger, ginger being a strong flavor and lemongrass being a lighter flavor. Hey, give it a try...
i think it'd be excellent. i may try it when i finally get around to borrowing haineux's ice cream maker. (i mostly want to try kludge's recipe for habanero ice cream.)
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But ginger, lemongrass and coconut might work. Especially if you use lemon zest, which has a much more distinctive zing to it. And coconut milk fats. Yeah, I could see it...
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As for carrots, use carrots in place of *all* the sugar. It might carry the flavor.
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(As feste_sylvain sort of pointed out, Thai food mostly uses galanga, not ginger, but it's not a completely unreasonable substitution.)
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Someday you really MUST come out for one. :)
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however, naomi_traveller and her non-lj husband both hail originally from Quebec.
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