13
RECIPES
Ginger Ale Syrup
5-6 ounces peeled and coarsely
chopped fresh ginger
1 cup sugar
2 cups water
Grated rind from 1 small lemon
Combine all ingredients in a medium
saucepan. Bring mixture to a boil
over medium heat. Reduce heat to
medium-low and simmer for 20 to 25
minutes or until mixture is reduced
by about half. Remove from heat and
allow to cool 15 to 20 minutes.
Strain solids through a ne mesh strainer.
Refrigerate syrup until well chilled.
To serve, stir 2 ounces of syrup into
8 ounces of carbonated water.
Yield: About 2 cups
1 ¼ cups all-purpose our
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
3 tablespoons melted butter, cooled slightly
1 egg
1/3 cup ginger ale syrup
2/3 cup carbonated water
Combine our, sugar, baking powder,
salt and nutmeg together in a small bowl.
Whisk together butter, egg, ginger ale
syrup and carbonated water in a medium
bowl. Add our mixture to ginger ale
mixture and blend just until dry ingredients
are moistened, some lumps should remain
in the mixture.
Heat a greased griddle or skillet over
medium heat. Bake batter, ¼ cup at a time,
until golden brown on each side. Serve
immediately with warm syrups and butter.
Yield: About 6 (10") pancakes
Ginger Ale and Nutmeg Pancakes
Sangria
2 oranges
1 cup fresh diced pineapple
1 cup fresh sliced strawberries
2 tablespoons sugar
1/4 cup ginger ale syrup
3 tablespoons brandy
1 bottle (750 ml.) red wine (Rioja, Merlot,
Cabernet Sauvignon, Tempranillo)
2 cups cold carbonated water
Slice one orange and place in a
large serving pitcher. Juice remaining
orange into pitcher with sliced orange.
Add pineapple, strawberries, sugar,
ginger ale syrup, brandy and red wine.
Stir well and refrigerate to allow
avors to blend for at least 2 hours
or overnight.
When ready to serve, stir in carbonated
water and mix well. Serve immediately.
Yield: About 6-7 servings
W10790834A_EN-Final.indd 13 6/8/15 4:43 PM
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