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Homemude Ginger Ale Recipe

Ginger water
1 cup peeled, finely chopped ginger
2 cups water
$imple $rup
1 cup sugar
1 cup water
Club soda
Lime juice
Lime wedges
Bring 2 cups of water to a boil in a saucepan. Add ginger. Reduce heat to medium low and let ginger
sit in the simmering water for 5 minutes. Remove from heat and let sit for 20 minutes. Strain liquid
through a fine mesh strainer. Discard ginger pieces.
In a separate saucepan, make the Simple Syrup by dissolving 1 cup granulated sugar into 1 cup of
boiling water. Set aside.
Make individual (tall) glasses of ginger ale by mixing 1/2 cup of ginger water with 1/3 cup of Simple
Syrup and 1/2 cup of club soda. Add a few drops of fresh lime juice and a lime wedge to each glass.
Makes four servings.

renadine is a syrup flavored with pomegranates. It may or may not contain alcohol. You can easily
make your own non-alcoholic grenadine syrup at home with this recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
O 2-1/4 pounds pomegranates
O 1 pint water
O Sugar, see instructions
O Red food coloring, optional
Separate the pomegranate seeds from the membranes and skin. In a heavy saucepan, cover
pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice,
about 5 minutes. Pour through a cheesecloth-layered sieve into a bowl, pressing the juice from the
seeds. Discard seeds.

Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and
bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature. Add food
coloring, if using. Pour into a decorative stoppered bottle.

Use grenadine syrup in children's drinks like Shirley Temple or Roy Rogers, in alcoholic cocktails,
desserts, marinades, and other general recipes.

The taste of tropical fruit comes to life in this refreshing mocktail. If you'd like a more elegant looking
Cinderella, cut all of the juices and ginger ale in half and serve it in a chilled cocktail glass. arnish
with both pineapple and orange slices and don't forget that little paper umbrella for an extra finishing
O 1 oz lemon juice
O 1 oz orange juice
O 1 oz pineapple juice
O 2 oz inger ale
O dash of grenadine
O pineapple and orange slices for garnish
1. Pour the juices into a cocktail shaker with ice cubes.
2. Shake well.
3. Strain into a chilled collins glass filled with ice.
4. arnish with the slices of pineapple and/or orange.

M|nt Coo|er
O 2-1/4 cups water
O 1/2 cup .4arsely .455ed fres mint
O 1/2 cup lem4n fui.e
O medium lem4ns, sli.ed
O 1/2 cup lem4n serbet, s4ftened
O 1 liter iner ale, .illed
O 4r mint ice cubes, c4mbine the water, mint and lem4n juice; p4ur int4 tw4 ice cube
trays. reeze until set. In a pitcher, c4mbine the lem4ns and sherbet; sl4wly stir in ginger
ale. Add the mint ice cubes. Yield: ab4ut 5 cups

All the tropical flavours true to the legendary rum-based drink minus the alcohol! The
sweetness of the coconut milk blends with the sourness of the pineapple and every sip makes
one marvel at the combination. Rarely will your guests refuse seconds!
Preparation Time : 5-10 minutes
Cooking Time : 10-15 minutes
Servings : 4


Pineapple juice Unsweetened
1 3/4 cups

Thick coconut milk
8 tablespoons

tender coconut flesh, shredded
8 tablespoons

Vanilla ice cream
2 cups

Crushed ice
as required

Pineapple (ananas) chunks, chopped
8 tablespoons

Tinned cherries

Process pineapple juice, coconut milk, coconut, vanilla ice cream and ice in a blender till
smooth.Pour into individual Collins glasses or tender coconut shells. Serve, decorated with
pineapple chunks and cherries.