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SSB Week 11 - GINGER

This week the Sunday Small Bites ingredient is one of my favorite flavors (second only to anise.)

I didn't want to do a recipe that basically only used ginger to enhance the flavor of some other "main" ingredient, so I thought it might be about time to share a couple of my liqueur recipes.

I have two that use ginger. The first, (left glass), is Carrot Liqueur which does only use ginger as a flavor enhancement. The second, (right glass), is ALL about the ginger.

carrot%20liqueur%20and%20ginger%20liqueur.jpg


Here are the very, very simple recipes:

Carrot Liqueur

Put three cups shredded carrots and 5 slices peeled fresh ginger in a clean mason jar.
Add 3 cups grain alcohol
Steep for 20-30 days, shaking to stir up carrots every 2-3 days

Strain and add 2 cups cooled simple sugar syrup (made with 1 part water and 2 parts sugar, boiled until clear)


Tokyo Rose

Put two cups crystallized ginger piece in a clean mason jar.
Add 3 cups grain alcohol
Steep for 20-30 days, shaking to stir up ginger every 2-3 days

Strain and filter. Then add just enough Sadaf Rose Syrup ( one teaspoon at a time) to produce the color of pickled ginger.

Add 2 cups cooled simple sugar syrup (made with 1 part water and 2 parts sugar, boiled until clear.)

Comments (1)

Kathy (Trekcapri):

Hi from Scotland Deborah. Your Carrot liqueor looks very inviting. I miss the cooking group and am looking forward to rejoining everyone when I get back. Meanwhile, it's great to continue to see what everyone has made.

Thank you for sharing your special recipe.

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