Type what you have

Ingredients

• ✓ ginger root
• water
• fennel seed

Instructions

1. 1 Fill a mug with boiling water.
2. 2 Place fennel seeds in a tea ball; add to boiling water. Add grated ginger; steep for 2 minutes. Remove tea ball; serve.

By Bernice Phillips-Ingram

Ingredients

• ✓ ginger root
• peach
• ice cube
• sugar

Instructions

1. 1 Combine peaches, ice cubes, sugar, and ginger in a blender; blend until smooth. Pour into a glass and freeze for about 1 hour.

By gartenfee

Ingredients

• ✓ ginger root
• soy milk
• cardamom pod
• clove
• cinnamon stick
• brown sugar

Instructions

1. 1 In a saucepan over high heat, bring the soymilk to a boil, then reduce heat to medium. Stir in the ginger, cardamom, cloves and cinnamon. Simmer for 15 minutes, stirring occasionally. Sweeten to taste with brown sugar. Strain the mixture into another pot; serve hot.

By Joshi

Ingredients

• ✓ ginger root
• water
• white sugar
• honey
• lime juice
• brewer's yeast

Instructions

1. 1 Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
2. 2 Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
3. 3 Mix 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover the container and let sit for 3 days.
4. 4 Skim foam from the top, strain liquid, and pour ginger beer into clean storage containers; chill.

By David Ulmer

Ingredients

• ✓ ginger root
• sugar
• active dry yeast
• lemon
• water

Instructions

1. 1 Into an empty 2-liter soda bottle, put ginger root, sugar, yeast, and lemon juice. Fill the rest of the bottle with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.

By ILIKEBAKEDZITI

Ingredients

• ✓ ginger root
• water
• white sugar
• hibiscus flower
• brown sugar
• lemon

Instructions

1. 1 Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
2. 2 Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.
3. 3 Store syrup in the refrigerator for up to 2 weeks.

By Matt Wencl

Ingredients

• ✓ ginger root
• soybean
• water
• pandan leaf
• vanilla extract
• white sugar

Instructions

1. 1 Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth.
2. 2 Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.

By SARAHYAP

Ingredients

• ✓ ginger root
• strawberry
• mint leaves
• lemon juice
• water
• white sugar

Instructions

1. 1 Place strawberries, mint, lemon juice, 1 cup water, sugar, and ginger into an electric blender and blend well.
2. 2 Pour into a pitcher, add 5 cups water, and stir well. Refrigerate or serve immediately over crushed ice.

By Bratz

Ingredients

• ✓ ginger root
• white wine
• apple juice
• lemon
• white sugar
• cinnamon stick
• rum

Instructions

1. 1 Combine white wine, apple juice, lemon zest, ginger, sugar, and cinnamon stick in a saucepan over medium-low heat and slowly heat, but do not boil. Keep hot on low heat without simmering for 1 hour to infuse the wine.
2. 2 Strain hot mulled wine through a small sieve into heatproof glasses. Add 1 tablespoon rum to each glass.

By heidi_k

Ingredients

• ✓ ginger root
• sugar
• water
• lemon juice
• lemon

Instructions

1. 1 Combine sugar, water, and ginger root in an 8-quart saucepan. Heat to boiling, stirring occasionally until sugar melts. Remove from heat.
2. 2 Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
3. 3 Serve over ice, and garnish with lemon slices.

By Jennifer Madigan

Ingredients

• ✓ ginger root
• honey
• lemon
• cinnamon
• water

Instructions

1. 1 Gather all ingredients. Boil water.
2. 2 Place honey, lemon juice, ginger, and cinnamon in a teapot or 4-cup glass measuring beaker with spout. Pour boiling water over mixture; stir until honey is dissolved.
3. 3 Cover the teapot and let steep for 5 minutes. The ginger should sink to the bottom but may be strained while pouring into a mug.

By LoveNCyprus

Ingredients

• ✓ ginger root
• turmeric root
• honey
• almond milk
• turmeric
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.
3. 3 Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low.
4. 4 Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.
5. 5 Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.
6. 6 Pour turmeric tea into a mug and top with ground turmeric and cinnamon.
7. 7 Enjoy!

By Buckwheat Queen

Ingredients

• ✓ ginger root
• water
• sugar
• honey
• cinnamon stick
• clove
• allspice berry
• peppercorn
• nutmeg

Instructions

1. 1 In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

By Billy B Hillbilly

Ingredients

• ✓ ginger root
• water
• lemon
• sugar
• water
• mint

Instructions

1. 1 Place ginger into a blender, cover with 1 1/2 cups water, and blend until ginger is thick and pasty. Strain and squeeze juice from ginger pulp into a 2-quart pitcher, squeezing ginger mixture as dry as possible.
2. 2 Stir lemon juice and sugar into ginger juice until sugar has dissolved. Pour 7 cups water into mixture, stir to combine, and serve garnished with crushed mint leaves.

By TFRach

Ingredients

• ✓ ginger root
• water
• brown sugar
• tea bag
• lemon
• honey

Instructions

1. 1 Stir water, brown sugar, and grated ginger root together in a saucepan; bring to a boil, then reduce the heat to medium-low and cook at a simmer for 20 minutes.
2. 2 Remove from the heat and add tea bags. Steep tea to desired strength, 3 to 5 minutes. Remove and discard tea bags.
3. 3 Stir lemon juice and honey into the tea, then strain into a pitcher.

By michellebelle61

Ingredients

• ✓ ginger root
• sugar
• water
• lime
• cinnamon stick
• cachaca

Instructions

1. 1 Pour sugar into a 3-quart saucepan and place over medium-high heat. Cook while stirring gently until the sugar melts and turns golden brown, about 10 minutes.
2. 2 Carefully and slowly pour in the water, stirring to dissolve the caramel. Add the ginger, lime, and cinnamon; bring to a boil, then reduce heat to medium, and simmer for 10 to 15 minutes. Pour in the cachaca, and cook until hot, about 5 minutes more. Strain before serving.

By JESSYSCHREIER

Ingredients

• ✓ ginger root
• glove
• water
• gelatin powder
• water
• white sugar
• cinnamon stick
• clove
• cranberry juice
• sparkling water
• vodka

Instructions

1. 1 Wash and rinse the outside of a large disposable glove. Turn glove inside out.
2. 2 Pour 1/4 cup cold water into a large bowl and sprinkle gelatin powder on top; let stand for 1 minute.
3. 3 Bring remaining 2 1/2 cups water to a boil. Pour over gelatin mixture, stirring constantly until granules are completely dissolved. Allow to cool slightly.
4. 4 Pour gelatin mixture into the glove using a funnel. Ensure that the liquid has completely filled all of the fingers. Use a rubber band to tie the top closed. Place on a plate or tray lined with parchment paper and freeze until solid, 1 to 2 days.
5. 5 Combine 1/2 water, sugar, ginger, cinnamon sticks, and cloves in a small saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat. Pass through a sieve to catch ginger pieces and spices. Let cool.
6. 6 Combine juice, sparkling water, and vodka in a large punch bowl. Stir in 1/2 of the ginger syrup. Add more syrup to reach desired flavor.
7. 7 Remove frozen hand from the freezer and dip briefly in warm water. Cut off the top of the glove. Peel away the glove carefully. Immerse the frozen hand in the punch before serving.

By Lucy

Ingredients

• ✓ ginger root
• cucumber
• nectarine
• lemon
• lemon
• lime
• lime
• lemon balm
• water
• liquid stevia

Instructions

1. 1 Place cucumber, nectarine, lemon slices, lemon juice, lime slices, lime juice, ginger, and Melissa leaves in a large pitcher; mash gently with a wooden spoon. Add water, stir, and refrigerate until flavors blend, 2 hours to overnight. Strain; serve over ice.

By Laka kuharica - Easy Cook

Ingredients

• ✓ ginger root
• water
• brown sugar
• cinnamon stick
• green cardamom
• clove
• bay leaf
• fennel seed
• black peppercorn
• darjeeling tea leaves
• milk

Instructions

1. 1 Combine water, brown sugar, ginger, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes.
2. 2 Remove from the heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil. Strain tea into tea cups.

By food4fit

Ingredients

• ✓ ginger root
• cardamom seed
• nutmeg
• caraway seed
• clove
• allspice berry
• cinnamon stick
• peppercorn
• saffron thread
• turmeric
• orange zest
• lemon zest
• water
• honey
• vanilla extract
• grain alcohol

Instructions

1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Ingredients

• ✓ ginger root
• salt
• rice vinegar
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Cut ginger into chunks.
3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Ingredients

• ✓ ginger root
• mackerel fillet
• soy sauce
• mirin
• sugar

Instructions

1. 1 Rinse fillets; pat dry with paper towels.
2. 2 Mix together soy sauce, mirin, sugar, and fresh ginger in a medium bowl. Place fillets into marinade and let stand for at least 20 minutes.
3. 3 Preheat the oven broiler or an outdoor grill for high heat.
4. 4 Cook fillets in the preheated broiler, basting occasionally, until fish flakes easily with a fork, 5 to 8 minutes.

By Jana Marko

Ingredients

• ✓ ginger root
• cucumber
• rice vinegar
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
3. 3 Place vinegar, sugar, ginger, and salt in a small bowl; mix well to combine. Add cucumber slices and stir to coat.

By CHRISTYJ

Ingredients

• ✓ ginger root
• celery
• onion
• carrot
• garlic
• chicken stock
• beef bouillon granules
• shiitake mushroom
• water
• portobello mushroom
• chive

Instructions

1. 1 In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
2. 2 Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
3. 3 Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

By Sawako

Ingredients

• ✓ ginger root
• salmon side
• chicken broth
• soy sauce
• onion
• mirin
• sesame oil

Instructions

1. 1 Quarter or halve salmon side; set aside.
2. 2 Combine chicken broth, ginger, soy sauce, minced onion, mirin, and sesame oil in a large, heavy pot over medium-high heat; bring to a boil, then reduce heat to a simmer.
3. 3 Place a steamer insert into the pot; arrange salmon in a single layer in the insert. Cover pot; steam, 5 to 7 minutes, checking for desired doneness. Transfer salmon to a platter; keep warm. Remove insert.
4. 4 Boil broth mixture until reduced into a sauce consistency, 2 to 4 minutes; spoon over salmon.

By Diana71

Ingredients

• ✓ ginger root
• green bean
• soy sauce
• miso paste
• red pepper flakes
• garlic
• sesame seed

Instructions

1. 1 Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
2. 2 Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

By calsmom

Ingredients

• ✓ ginger root
• cucumber
• salt
• sugar
• rice vinegar
• soy sauce
• sesame seed

Instructions

1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie

Ingredients

• ✓ ginger root
• soy sauce
• lemon
• garlic
• honey
• mustard
• black pepper
• olive oil

Instructions

1. 1 Whisk soy sauce, lemon juice, garlic, ginger, honey, mustard, and pepper together in a small bowl until thoroughly combined. Add oil in a steady stream, whisking constantly until incorporated into the dressing. Pour into a glass jar and chill until serving.

By Paula

Ingredients

• ✓ ginger root
• rice vinegar
• soy sauce
• green onion
• garlic
• sesame oil
• red pepper flakes

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together rice vinegar, soy sauce, green onions, garlic, sesame oil, red pepper flakes, and ginger in a bowl.
3. 3 Let sit for 15 minutes before serving.
4. 4 Store covered in the refrigerator for up to 1 week. Enjoy!

By Rebecca Friedman

Ingredients

• ✓ ginger root
• sake
• soy sauce
• sugar
• garlic
• chicken breast
• leek

Instructions

1. 1 In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
2. 2 Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
3. 3 Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

By dakota kelly