I am inspired once again by True Food Kitchen. This gingery, bubbly, slightly sweet and sour elixir has become my very favorite brunch (or any time of day) “mock-tail”. It’s so easy to make!
Ginger-infused water is a game-changer. I keep a jar of it in the fridge and add it to my smoothies, tonics and even to dressings and sauces that need a little kick of fresh ginger’s distinctive heat and flavor!
1 cup fresh ginger root, roughly chopped (organic, if available)
4 cups filtered drinking water
Combine in a high-speed blender and process until smooth. Strain through a fine sieve or nut milk bag (that’s what I use). Keep in airtight container, refrigerated.
Note: This makes a lot of ginger water and a little goes a long way flavor-wise. If you don’t plan to use it up within a week, half the recipe.
Original Ginger (O.G.) Refresher (inspired by True Food Kitchen)
1/4 cup Ginger-infused water
1-2 tablespoons liquid sweetener, to taste (agave, maple or simple syrup works best)
1/4 fresh lime for squeezing
6 ounces bubbly water of your choice (I use tonic water)
Pour the ginger water into a 16 ounce glass and with a spoon, stir in the sweetener until dissolved. Taste for sweetness and add more if you like. Squeeze in the lime juice and throw away the peel part if it is not organic, otherwise you could just let it float around and look pretty.
Add ice and stir, then finish with the bubbly water to fill the glass. One more gentle stir, then enjoy!
Note: This is not the exact recipe from TFK, but I think it tastes pretty close. I also think it would be good with fresh mint.
I can’t wait to try this! Have been making green lemonade with ginger and this’ll better control the “heat” from the ginger.
Yes, definitely. I like having the control over the balance of heat to sweet to tart. So simple 🙂
Looks so refreshing! I just love ginger in any form. 🙂
Thanks for stopping by, Megala! It’s good to be back 🙂 I am the same way about ginger. It just makes me feel good!
Thank you for a great tip. I have a thing for freezing as a preservation method so I poured the ginger squash to ice cube trays and then used in bubbly water as you suggested. This way it also doubles as ice cubes. Thank you again for making my summer beverages so much nicer!
My pleasure! I freeze my ginger, too. Usually after grating, so I can just take a pinch or two here and there for sauces or smoothies. Freezing the ginger water into cubes is a perfect idea 🙂 Thanks for stopping by and taking the time to comment!
I had this drink today for the first time at True Food Kitchen in Georgia and I had to try and make it. Thanks for this recipe. I’m going to try it out tomorrow!
My pleasure! I hope you enjoy the recipe and find it as versatile 🙂
I wonder if you could freeze the ginger pulp and use it in recipes. I wish I would have thought of that sooner. 🙁
I would compost the pulp, because after the water soak and processing it won’t have much flavor left, just fiber.
I’ve been making ginger water and tea for years, but I love this refresher recipe and will try it soon! Thanks!
Hey, Dorothy! Thanks for stopping by 🙂
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