During my senior year of high school I used to have pad thai and Reed’s Ginger Brew at Saffron once a week.  I was craving the combo on Tuesday and disappointed to see that at some point Ginger Brew was replaced with a homemade Ginger Ale.  The Ginger Ale was refreshing (a tiny bit flat to be honest), but just didn’t pack the same gingery punch.  So when later that day I saw a recipe for homemade Ginger Ale in Dan’s away message, I was off to 99 Ranch Market for the ingredients.

Like the Amateur Gourmet, I am now sure I’ll be drinking this all summer.  The recipe below makes a nearly a syrup which you add to sparkling water.  I used the lemongrass and one deseeded Serrano, which gives it a great kick.  Half a Serrano is probably plenty though.  And sounds like some yeast derived carbonation would only make this better…

Recipe from Jean-Georges Vongerichten via the Amateur Gourmet:

(Yay Comic Life.)

Homemade Ginger Ale
recipe by Jean-Georges Vongerichten
from “Cooking at Home with a Four-Star Chef”

Ingredients:

1 pound fresh ginger, unpeeled and cut into small dice [I didn't dice because of the food processor]
2 stalks lemongrass, trimmed and roughly chopped
2 small fresh chiles, stems removed [recommendation: 1/2 to 1 deseeded Serrano]
1 1/2 cups sugar
Soda water
Lime wedges

1. Combine the ginger, lemongrass and chiles in food processor and process until minced, stopping the machine periodically and scraping down the sides.

2. Place the puree in a saucepan with the sugar and 1 quart water (that’s four cups). Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes. Turn off the heat. Cool, then strain and chill. [I strained once in a colander, squeezed the mush through a cheesecloth, and then ran it all through the cheesecloth.]

3. To serve, place 1/4 cup of the syrup in a glass full of ice. Fill with soda water, taste and add more syrup if you like. Garnish with a lime wedge, then serve.

Off to make a Dark and Stormy!

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