 |
Print this recipe:
 As a Word doc
As a PDF
|
November 6, 2012 | Issue 425
Holiday Mocktail
Ginger-Ade
The holiday season is full of food, family and full glasses. But limiting alcohol is a good way to promote better health and lower cancer risk. Researchers have linked regular alcohol consumption to head, neck and liver cancers, and believe it may be a culprit in higher risk for colon, rectal and breast cancers. Instead of overdoing it on the bubbly, try this delicious fizzy mocktail, featuring fresh ginger, anise and cinnamon.
|
Makes 4 servings.
Per serving (includes 2 tsp. sweetener per serving): 54 calories, <1 g fat (0 g sat fat),
14 g carbohydrates, <1 g protein, 0 g fiber, 3 mg sodium. |
|
- 1/3 cup (3 oz.) thinly sliced, fresh ginger
- 1 whole star anise
- 3-in. piece stick cinnamon
- 1½ cups cold water
- Agave, maple syrup, honey or sugar*
- 1 lemon, cut lengthwise into 4 wedges
|
|
To serve hot:
3 cups hot water
To serve cold:
3 cups cold seltzer or club soda
|
|
Directions
- Place ginger, star anise, cinnamon and water in small saucepan. Bring water to a boil over medium-high heat, reduce heat and simmer for 5 minutes. Cover, and set aside to steep for 30 minutes. Strain hot ginger concentrate into heatproof measuring cup.
- To serve hot, divide hot concentrate among 4 mugs. Add 3/4 cup hot water to each, and sweeten to taste. Add lemon wedge to squeeze into hot gingerade.
- To serve cold, cool ginger concentrate to room temperature. Divide among 4 tall glasses. Add 6 ice cubes to each glass, then pour in 3/4 cup club soda. Sweeten cold gingerade to taste, add lemon wedge to each glass, and serve.
- Unused concentrate will keep, tightly covered in refrigerator, for 3 days.
* If using sugar, combine 3/4 cup with 3/4 cup cold water in a small saucepan. Set the pot over medium-high heat and cook until the sugar dissolves, 3-4 minutes, stirring occasionally. Cool to room temperature, then use the syrup or refrigerate, tightly covered. This simple syrup keeps indefinitely. |
|
|
