Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Fresh Lemongrass Ginger Ale http://steamykitchen.com/130-fresh-lemongrass-ginger-ale.html http://steamykitchen.com/130-fresh-lemongrass-ginger-ale.html#comments Sun, 01 Jul 2007 23:57:56 +0000 http://s198136598.onlinehome.us/blog/2007/07/01/fresh-lemongrass-ginger-ale/ If you are having a outdoor summer party - this is a drink that will have your friends praising you to infinity and beyond. This recipe is from Jean-Georges Vongerichten. You rock my world, J-Vo!...

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Fresh Lemongrass Ginger Ale

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.

Lemongrass Ginger Ale

from CNN’s Food Central

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Fresh Lemongrass Ginger Ale

Servings: 1 quart, about 10 glasses Prep Time: Cook Time:
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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.

Ingredients:

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
soda water
gin (optional)
lime wedges

Directions:

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.

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