Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Sunday, July 1, 2007
This is one recipe that I couldn’t wait to share with you! I found it on a CNN’s website (I know, such an unlikely source!) The chef that created this it is someone that I’m sure you all know….Jean-Georges Vongerichten. If you are having a outdoor summer party – this is a drink that will have your friends praising you to infinity and beyond. The original version has no alcohol, but you can add a big splash of gin like I did.
Ginger does have the word “Gin” in it, so duh! If the photo looks a little crooked, its because I had to do the photo shoot twice.
Both with gin. (hiccup!)
You rock my world, J-Vo.
from CNN’s Food Central The original recipe includes chilli and is non-alcoholic. Its hot out and didn’t feel like more heat, so I left out the chilli. I also added a splash of gin to each glass. Gin has an herbally, citrusy quality that goes really well with lemongrass and ginger.
Makes about 1 quart – for 10 glasses
1.5 pounds fresh ginger, cut into thin strips (don’t bother peeling)
3 stalks lemongrass, outer leaves discarded and bottom 6” roughly chopped into 1/2″ sections
1 3/4 cups sugar
1 1/4 quarts water
1. Throw the ginger and lemongrass into a food processor and process until it becomes a consistency of a thick puree. You’ll have to stop the machine and scrape down the sides a couple of times.
2. In a saucepan over high heat,, add 1 1/4 quarts of water, lemongrass/ginger and the sugar. Boil and immediately turn heat to medium-low and simmer for 15 minutes, uncovered. Strain with a couple layers of cheesecloth. Chill in fridge as long as you can wait.
3. To serve, fill a tall glass with ice. Add a ¼ cup of syrup in the glass. Top with soda water and or gin. A quick squeeze of lime, sip and pretend you’re on vacation.