Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

‘Blue Ginger’ Ginger-Ale Float




Source of Recipe


Kare11


List of Ingredients




2 cups fresh ginger, cut into one-eighth inch slices
2 cups sugar
2 cups water
1 quart club soda, well chilled
1 lime, quartered
Vanilla Ice Cream
4 mint sprigs


Recipe



Combine the ginger, 2 cups sugar and the water in a medium sauce pan and bring to a boil over high heat. Reduce the heat and simmer until syrupy or reduced by half, 40-45 minutes. The syrup will thicken as it cools so don’t over-reduce it. Strain the syrup and reserve the ginger.

Preheat the oven to 225 degrees F. To make the candy, place the remaining 2 cups of sugar in a large bowl, add the reserved ginger and toss to coat on all sides. Place the ginger on a baking sheet and bake until dried but still chewy, about 3 hours.

To make the floats, fill four 8-ounce glasses with the club soda. Pour 2 tablespoons of the ginger syrup down the side of each glass. Squeeze a lime wedge into each drink, add a scoop of the ice cream and garnish with a mint sprig.

Serve with the ginger candy.

Serves 4

*Ginger Syrup