Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
Makes about 2 cups syrup
4 cups water
2 cups sliced unpeeled fresh ginger
2 tablespoons freshly squeezed lemon juice
2 tablespoons honey
Frozen seedless grapes
Mint sprigs, for garnish
Bring the water and ginger to a boil in a saucepan, then lower the heat, cover, and simmer for 1 hour. Uncover and continue to simmer for 30 minutes.
Strain the infusion through cheesecloth and discard the ginger. Stir in the lemon juice and honey and let cool to room temperature.
For each serving, add 1/4 cup of the ginger syrup to a glass with frozen grapes, then fill the glass with sparkling water and garnish with a sprig of mint.
Cook Notes: You can also use this ginger syrup to make a hot beverage. Just stir3 tablespoons of the syrup into 1 cup of hot water, then add more honey or lemon if you like.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)