Full disclosure: I woke up hungover on Sunday morning. Usually my go-to drink for a woozy stomach is ginger ale.
Ginger is known to reduce nausea. Because of this, it’s also helpful for dealing with morning sickness and stomach flu.
Unfortunately, I was completely out of ginger ale, but I did have ginger root. Here are three delicious things I managed to whip up. I invite you to try them out. Each is perfect for summer and, despite their nauseated origin, especially great for entertaining.
Homemade Ginger Ale
1 cup of sugar
slice of lemon (optional)
Finely chop or grate about 1 1/4 inches of ginger root
Pour 1 cup sugar into a pot of 4 1/2 cups water
Put on stove, cook on high, stirring until the sugar devolves
Once boiling, add your ginger
Boil together, tasting occasionally with a spoon (be careful! It will be hot!)
Allow enough water to evaporate so that the taste is condensed. This should take 10 to 20 minutes. Your goal is to create a liquid that is both very sweet and strongly tastes of ginger. It will be diluted when you add the sparkling water.
Allow the concoction to cool.
Strain the liquid to remove the bits of ginger.
Pour into a glass, filling it halfway. Top it off with sparkling water and a squeeze of lemon to taste.
Charming Summer Cocktail (Non-alcoholic or Alcoholic)
This is equally simple and sure to impress guests. You can either use store-bought ginger ale or make some yourself from the recipe above.
blackberries, mixed berries, or raisins
thyme, dried or fresh
white wine (optional)
Place a few berries in each glass. (I like to freeze the berries beforehand, but it doesn’t really matter. Throw in an ice cube or two if you don’t.)
Crush half a sprig or less of thyme with your hands to release the flavor and place it in the glass.
Pour in the ginger ale.
Let sit for three minutes to let the flavors mingle.
Add white wine if you wish. It’s equally good with it or alone.
You could also mix these ingredients in a bowl to make a punch.
Light Summer Salad
The ginger vinaigrette is what makes this salad taste bright, zesty, and refreshing. It’s surprisingly addicting.
apple cider vinegar
baby salad greens
Ginger Vinaigrette Dressing
Finely chop a 1/2 inch of ginger.
Mix with 2 tablespoons of apple cider vinegar.
Add a dash of olive oil.
Allow to rest while making the salad.
Use baby mixed field greens or baby kale leaves as your base.
Chop two or three cocktail tomatoes into fourths, more if you use cherry tomatoes.
Cover with very thinly sliced parmesan cheese.
Stir the vinaigrette, and pour it over the salad.