The summer night is like a perfection of thought. -Wallace Stevens
I have a confession… I’ve been wanting to share this recipe on the blog for a while but didn’t like the way the pictures came out. So I waited, and waited, and finally just decided “ah forget it – it tastes good let me just share it!”.
I guess I’ve become increasingly hard on myself with my pictures (seriously, after you see picture upon picture in these food magazines, it can happen.. and after all, don’t we first eat with our eyes!? ). I’m still learning the basics of food photography and must say drinks are pretty hard suckers to photograph. So here you are, a recipe I love with pictures that I… well lets just keep it at, here’s a recipe I love 🙂
We’ve been drinking a lot of these Ginger Mint Spritzers this summer. The Husband and I aren’t big soda fans so this bubbly beverage is a nice guilt free option for when you want something sweet and cool. Add a couple of shots of Vodka to the pitcher and you have a BBQ ready cocktail.
And while ginger might not be the prettiest of them all, it’s quite the super food. It’s known to have properties that aid in digestion, cramping, migraines, heartburn, and even encourages blood circulation!
So here is it, fresh Ginger juice, mixed with pure cane simple syrup, sparkling water, and a zing of mint – a cool and refreshing drink perfect for the summer.
- ⅓ cup fresh ginger juice
- ⅔ cup pure cane simple syrup*
- 6½ cups sparkling water
- 10-15 mint leaves for muddling
- *For simple syrup use equal parts sugar to water. Bring 1 cup of water to a boil, add 1 cup sugar and continue to boil until sugar is dissolved, reduce to a simmer for 1-2 minutes. Turn heat off and let cool. I used pure cane sugar, but you can use any sugar you have on hand.
- Peel & chop 2-3 large ginger roots. To extract the juice, place chopped ginger in food processor and grind until a paste has formed. Strain the paste in a tea strainer or any fine strainer. Repeat until you have desired amount of ginger juice. In a pitcher add ice and muddle mint leaves. Once the mint leaves have been muddled, add the cooled simple syrup, ginger juice, and sparkling water. Mix well and serve chilled.
*Don’t discard the ginger pulp, it can be used in stir fry’s, tardkas (tempering), marinades + more!