I’m so excited about this post because these drinks are so darn good!!! Yesterday, I made some homemade ginger-ale (it couldn’t be easier! I’m telling you!) and I recreated a drink called Hibiscus Nectar that I got (multiple times, because it’s so good) in Hawaii on my honeymoon.
First, I’ll start with the Hibiscus Nectar. When I made it the first time, I put it on Pinterest and it was a big hit, but I had to write how to make it in the little tiny caption box, so I figured I’d get it up here so people can see the process. Personally, I’m a visual learner . This recipe makes enough for one, and keep in mind, this is how I like it, you might like more ginger, or more sweetener, or whatever. But this drink is heaven to me!
Hibiscus Ginger Nectar:
1 cup water over 1 hibiscus tea bag (or 2 teaspoons loose hibiscus petals)
2 tablespoons honey
1 1/2 teaspoons fresh ginger juice
2 1/2 teaspoons fresh lime juice
Rum (I don’t usually put it in, and it’s not in the original, but I added it yesterday and it was gooood )
I have a tea steeper cup from Teavana (they don’t have the one I have, but it’s a little something like this) I just drop the tea leaves in and fill it with boiling water.
Mix your honey into the tea until it’s completely incorporated. Once that’s done, set it aside and make your ginger juice. Because it’s just a little amount, I do it by hand, but if I needed to make a lot, I’d do it in a juicer. A lot of people don’t know how to work with ginger. It’s so easy! You don’t need to use a knife or a peeler to get the skin off. You just need a spoon. Yup, a spoon! It scrapes off like nothing!
Then, I grated the ginger knobs into my nut milk bag, remember it from my almond milk post? This thing comes in handy, I tell ya!
Okay, now onto the ginger ale! I got the recipe from the food network.
Makes 2 liters
1 1/2 ounces finely grated fresh ginger
6 ounces sugar
7 1/2 cups filtered water
1/8 teaspoon active dry yeast
2 tablespoons freshly squeezed lemon juice
You want to cook it over medium heat, whisking it occasionally just until the sugar has melted. This is what it looked liked after a few minutes, so you can see by tilting the pot that the sugar has started to melt.
Once it’s melted, turn off your heat and let it steep for an hour. When it’s done steeping, pour it into a strainer and squeeze as much of the liquid out as you can. You can always save the candied ginger for…..mango ginger ice pops?? Anyone??? Yes please….
I doubled the recipe, so I put my ginger syrup along with the rest of the water and lemon juice in a gallon jug. This stuff goes fast, especially the first time that you make it and everyone’s super impressed and wants to try it!
Ahhhh, Hawaii…how I miss you!