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
• garlic
• olive oil

Instructions

1. 1 Combine garlic and ginger in the bowl of a food processor; pulse until blended, adding small amounts of olive oil to facilitate blending until a smooth paste is formed. Transfer to an airtight container; refrigerate or freeze.

By DC Girly Girl

Ingredients

• ✓ ginger root
• chicken stock
• napa cabbage

Instructions

1. 1 Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

By Chamomile

Ingredients

• ✓ ginger root
• carrot
• soy sauce
• white wine vinegar
• orange juice
• peanut oil

Instructions

1. 1 Place carrots, ginger root, soy sauce, vinegar, and orange juice into a blender; blend until liquified. Pour in peanut oil and pulse once or twice just to combine.

By Tamara Grimes

Ingredients

• ✓ ginger root
• carrot
• apple
• coconut milk

Instructions

1. 1 Run the carrots and apple through a juice extractor and pour the resulting juice into a glass. Stir in the coconut milk and garnish with freshly grated ginger root.

By TwoSkirts

Ingredients

• ✓ ginger root
• onion
• celery
• soy sauce
• lime
• sugar
• ketchup
• black pepper
• vegetable oil

Instructions

1. 1 Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.

By Sheri Campbell Gongaware

Ingredients

• ✓ ginger root
• water
• white sugar
• fish sauce
• lime juice
• garlic
• hot chile pepper

Instructions

1. 1 Mix hot water, sugar, fish sauce, lime juice, ginger, garlic, and chile peppers in a bowl.

By Mr Ojeda

Ingredients

• ✓ ginger root
• soy sauce
• soy sauce
• red wine vinegar
• chili oil
• white sugar
• garlic
• green onion

Instructions

1. 1 Whisk light soy sauce, dark soy sauce, red wine vinegar, chili oil, ginger, sugar, garlic, and green onion together in a bowl; pour into a sealable container, seal, and refrigerate 1 hour.

By Rick Pisciotta

Ingredients

• ✓ ginger root
• chicken broth
• garlic
• zucchini
• chicken
• cellophane noodle
• spinach

Instructions

1. 1 Bring chicken broth, ginger, and garlic to a boil in a large saucepan. Reduce the heat to medium and cook for 10 minutes. Add zucchini and cook until tender, about 10 minutes more.
2. 2 Stir in cooked chicken and cellophane noodles. Cook until chicken is hot and noodles are soft and transparent, about 3 minutes. Add spinach and stir until wilted.

By miskyn

Ingredients

• ✓ ginger root
• canola oil
• garlic
• lime
• tamari
• firm tofu

Instructions

1. 1 Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
2. 2 Squeeze lime juice over tofu before serving.

By Syd

Ingredients

• ✓ ginger root
• tofu
• soy sauce
• chili sauce
• hoisin sauce
• cooking spray

Instructions

1. 1 Cover a plate with two paper towels. Place tofu on top and cover with two more paper towels. Place a heavy plate over the stack and let sit until liquid emerges from tofu, 5 to 30 minutes. Cut tofu into 1/2-inch strips.
2. 2 Combine soy sauce, chili sauce, ginger, and hoisin sauce in a large resealable plastic bag. Add tofu, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
4. 4 Remove tofu from marinade and shake off excess. Arrange on the prepared baking sheet. Discard remaining marinade.
5. 5 Bake in the preheated oven until firm, 30 to 35 minutes, flipping halfway through.

By Kiara Sexton