To make the lime and ginger syrup, combine sugar, lime juice, ginger and 1/2 cup water in a small saucepan. Stir over high heat until sugar has dissolved then bring to a boil. Boil for 5 mins, or until syrup thickens. Remove from heat and stir in lime zest. Let cool.
Combine fruit and coconut in a large bowl. Add syrup and toss to coat. Cover and refrigerate for 1 hour. Serve sprinkled with mint.
For the ginger syrup, stir 2 cups water and sugar in small saucepan on medium heat, without boiling, until the sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, for 5 mins. Add the ginger and simmer, uncovered, for 5 mins or until the syrup thickens slightly. Cool to room temperature. Stir in the lime juice and mint.
Place the prepared fruit and pulp in a large bowl. Add the syrup and toss gently to combine. Refrigerate until chilled.
Add flour, baking powder, ground ginger and butter and pulse until
utter with the sugar, golden syrup & black treacle over a low
Heat heavy cream. Whisk egg yolks and powdered sugar then slowly whisk in warm cream. Heat over a double boiler until thickened then remove from heat and add ginger syrup. Distribute ginger pieces between 6 ramekins then add cream mixture and chill for 2 hours. Sprinkle with brown sugar then caramelize with a blowtorch or under a broiler and serve.
rom oven.
Stir chopped ginger and ginger syrup into whipped cream.
Heat 1/2 cup sugar with 1/2 cup water, ginger and chili over low heat until sugar dissolves. Bring to a boil, reduce heat and simmer for 5 mins, or until mixture thickens slightly. Remove from heat. Add lime zest and juice.
Preheat a frying pan over high heat. Sprinkle mango halves with remaining sugar. Sear, cut-side down, for 5 mins, or until browned.
To serve, arrange mango on plates and drizzle with ginger syrup. Serve immediately with ice cream.
Combine sugar, orange juice, orange peel and ginger in a small saucepan. Cook over medium heat until sugar dissolves. Bring to a boil, reduce heat and simmer, uncovered, for 5-7 mins, or until thickened slightly. Let cool.
Toss melon balls with cooled ginger syrup. Cover with plastic wrap and chill for 1 hour, or until ready to serve.
Serve garnished with mint.
To make the syrup, heat the water and 1/
ananas: Heat the sugar and ginger syrup in a pan, until it
Bring water, sugar, ginger and optional ingredients 1, 2
In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
For the ginger syrup:.
In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).
ayer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into
In a cocktail shaker, muddle the mint and ginger syrup.
Add Vodka, juice and ice. Shake.
Sugar the rim of a highball glass, add ice and strain in mix.
Garnish with lemon and mint.
Syrup:
Cook the ginger and water in med saucepan for 15 minutes then add sugar and stir until dissolved. Turn off heat and cool completely. Strain.
ce.
Add the vodka, ginger syrup, and lime juice.
Cover
opping.
Cut the stem ginger into thin matchsticks. Combine the
ne liter.
To make ginger syrup: In a medium saucepan over
Combine the sweet potatoes with the water in a pot and soak for 30 minutes.
Remove the potatoes from the water. Bring the water to a boil and return the potatoes to the boiling water with the ginger slices. Cook the potatoes at a boil until fork-tender, 20 to 25 minutes. Stir the sugar into the water until completely dissolved. Remove the sweet potatoes to individual bowls and spoon the ginger syrup over the potatoes to serve.
Directions for Ginger Syrup:
Simmer water, sugar, ginger, cloves and cinnamon stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
Pour hot syrup through a fine sieve and chill.
Let stand 20 minutes until using, so all sediment has settled to the bottom.
Servings: Approximately 3/4 cup.
Directions for Martini:
Fill a cocktail shaker with ice.
Add the vodka and gingerbread syrup.
Cover and shake vigorously until combined and chilled, about 30 seconds.
Strain into a chilled cocktail glass.
br>Meanwhile, to make the ginger syrup, combine ginger wine, sugar, lemon juice