Ginger ale made from ginger peel
Wednesday, 12 May 2021, 13:24. When you peel ginger you are not just removing the hard inedible outer skin, but also a layer just below that which contains a great deal of flavour. This is quite a pity as they are perfect to use in a liquid infusion where their flavour is optimally released; just like in this ginger ale. This Waste to Taste component yields a syrup that you mix with sparkling water.
Ingredients
| 250 g | fresh ginger peel |
| 1 l | water |
| 450 g | sugar |
| 1 | lemon |
| 5 | black peppercorns |
| 5 | allspice berries |
Instructions
Preparation method:
- Wash the peels.
- Place the washed peels in a pan with 1 litre of water and bring to the boil.
- Infuse on low heat for half an hour.
- Pour through a sieve. Collect the liquid and throw away the peels.
- Peel the lemon with a vegetable peeler.
- Add the lemon rind, sugar, pepper, and allspice to the ginger water and bring to the boil. Stir until the sugar has dissolved and gently cook for another five minutes.
- Set aside to cool and strain only the following day.
- Pour the syrup into a glass with ice cubes, lemon, and mint and top up the glass with sparkling mineral water.
Serving suggestions:
- As a refreshing alcohol-free beverage.
- As a basis for a cocktail with dark rum or whiskey.
- As a flavour enhancer in fruit salads.
- As a syrup for dressing a dessert.