MONICA
GINGERADE MINT COCKTAIL
Ingredients (1 cocktail):
1/2 cup gin (I like Hendrick's Gin)
2 teaspoon sugar
Juice of 1 lemon
Zest of 1 lemon
1 sprig of mint (6 mint leaves)
1 tablespoon of ginger shrub (recipe below)
1 large ice cube or 2 ice cubes
Directions:
Chop the mint and combine it with the lemon juice and sugar. Stir the mixture until the sugar is dissolved. Add the gin, ginger shrub and ice. Stir until the mixture is chilled. Garnish with lemon zest.
Ginger Shrub Recipe
Ingredients:
1/2 cup ginger
1 cup apple cider vinegar
1/2 cup sugar
Directions:
Chop up the ginger and combine it with the apple vinegar in a saucepan. Heat it on high until it begins to boil. Transfer it into a glass container to cool down. Cover the container and let the ginger-vinegar mixture steep for at least 1 day (I let it steep for 3 days) at room temperature.
GINGERADE MINT COCKTAIL
1/2 cup gin (I like Hendrick's Gin)
2 teaspoon sugar
Juice of 1 lemon
Zest of 1 lemon
1 sprig of mint (6 mint leaves)
1 tablespoon of ginger shrub (recipe below)
1 large ice cube or 2 ice cubes
Directions:
Chop the mint and combine it with the lemon juice and sugar. Stir the mixture until the sugar is dissolved. Add the gin, ginger shrub and ice. Stir until the mixture is chilled. Garnish with lemon zest.
Ginger Shrub Recipe
Ingredients:
1/2 cup ginger
1 cup apple cider vinegar
1/2 cup sugar
Directions:
Chop up the ginger and combine it with the apple vinegar in a saucepan. Heat it on high until it begins to boil. Transfer it into a glass container to cool down. Cover the container and let the ginger-vinegar mixture steep for at least 1 day (I let it steep for 3 days) at room temperature.
After steeping, strain the liquid and let the ginger drain until it's no longer dripping. Give the ginger a little press to get the remaining juices out of it. There should be roughly 2/3 cup of liquid. Heat the liquid over high heat and add the sugar. Stir the mixture and bring it to a boil. Reduce the heat and let it simmer for around 3 minutes until the sugar is well dissolved. Remove the mixture from the heat and transfer it to a container to cool down. Refrigerate it once it is at room temperature. Your Ginger Shrub is now ready to use!
JUNETTE
3-HONEY LEMON ICE CREAM
Ingredients (makes 1 quart):
3 tsp grated lemon / zest
1/2 cup of lemon juice
3/4 cup of honey
1 teaspoon of vanilla extract
3 cups of half and half
2 eggs
Directions:
Combine the honey, lemon juice, and zest in a saucepan over low heat. Once all the honey is melted and all the ingredients are well mixed. Cool it on the countertop.
Beat eggs until light and fluffy in a large bowl. This takes approximately 2 minutes.
Add the vanilla extract and the lemon/honey mix to the bowl. Mix well.
Add the half and half and mix well.
Add to the ice cream maker for 20 minutes.
I'm not sure why - maybe it was too hot in the kitchen, or maybe I should have frozen it in the freezer a little longer... but the consistency was more like soft serve. Darn. But it was still super tasty.
3-HONEY LEMON ICE CREAM
Ingredients (makes 1 quart):
3 tsp grated lemon / zest
1/2 cup of lemon juice
3/4 cup of honey
1 teaspoon of vanilla extract
3 cups of half and half
2 eggs
Directions:
Combine the honey, lemon juice, and zest in a saucepan over low heat. Once all the honey is melted and all the ingredients are well mixed. Cool it on the countertop.
Beat eggs until light and fluffy in a large bowl. This takes approximately 2 minutes.
Add the vanilla extract and the lemon/honey mix to the bowl. Mix well.
Add the half and half and mix well.
Add to the ice cream maker for 20 minutes.
I'm not sure why - maybe it was too hot in the kitchen, or maybe I should have frozen it in the freezer a little longer... but the consistency was more like soft serve. Darn. But it was still super tasty.
these recipes look WAY AWESOME!!!
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