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| Homemade Ginger Ale Float |
| The flavors of summer: barbecue, sweet corn, and Ming Tsai's homemade ginger ale float. Rich and creamy, with a spicy bite, this float will add punch to all your backyard gatherings. |
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| Base SKU: |
EG2076 |
| Cuisine: |
Asian |
| Prep Time: |
15 minutes |
| Cooking Time: |
3 Hours |
| Yield: |
4 servings |
| Source: |
Chef Chef Ming Tsai, EG Culinary Council |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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2 cup(s) |
Ginger, fresh, peeled and cut into 1/8-inch slices |
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4 cup(s) |
Sugar |
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2 cup(s) |
Water |
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1 quart(s) |
Club soda, well-chilled |
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1 can(s) |
Lime, quartered |
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4 can(s) |
Mint sprigs |
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| Instructions: |
| 1. |
Combine the ginger, 2 cups of the sugar, and the water in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until syrupy or reduced by half, 40-45 minutes. The syrup will thicken as it cools, so don't over-reduce it. Strain the syrup and reserve the ginger. |
| 2. |
Preheat the oven to 225° F. Place the remaining 2 cups sugar in a large bowl, add the reserved ginger, and toss to coat on all sides. Place the ginger on a baking sheet and bake until dried but still chewy, about 3 hours. |
| 3. |
To make the floats, fill 4 8-ounce glasses with the club soda. Pour 2 Tablespoons of the ginger syrup down the side of each glass (4 Tablespoons if you prefer a sweeter float). Squeeze a lime wedge into each drink, and garnish with a mint sprig. Serve with the ginger candy. |
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