Ginger orangeade
Preparation time: 20 minutes
Serving temperature: Cooling plate
Processing Type: Boiling
Season: Spring-Summer
Ingredients:
• Orange (juice and zest) - 5 pcs
• Lemon (juice and peel) - 1 pc
• Sugar (depending on sweetness of oranges) - 125 g
• Water - 1,5 l
• Ginger (root) - 2-3 cm
Description
Recipe for 2 liters.
Peel the skin from the ginger and grate on the smallest grater. Cut into thin strips of lemon and orange zest, mix in a liter saucepan with sugar and grated ginger, and pour water over low heat bring to a boil, then immediately remove from heat, cover the pan and cool at room temperature.
When the mixture has cooled, strain it through a double layer of cheesecloth, add the orange and lemon juice, mix thoroughly, and overflowing into the jug, put in refrigerator to cool. Serve in a tall glass, garnish with a thin slice of orange.
Preparation time: 20 minutes
Serving temperature: Cooling plate
Processing Type: Boiling
Season: Spring-Summer
Ingredients:
• Orange (juice and zest) - 5 pcs
• Lemon (juice and peel) - 1 pc
• Sugar (depending on sweetness of oranges) - 125 g
• Water - 1,5 l
• Ginger (root) - 2-3 cm
Description
Recipe for 2 liters.
Peel the skin from the ginger and grate on the smallest grater. Cut into thin strips of lemon and orange zest, mix in a liter saucepan with sugar and grated ginger, and pour water over low heat bring to a boil, then immediately remove from heat, cover the pan and cool at room temperature.
When the mixture has cooled, strain it through a double layer of cheesecloth, add the orange and lemon juice, mix thoroughly, and overflowing into the jug, put in refrigerator to cool. Serve in a tall glass, garnish with a thin slice of orange.
