MAKES ABOUT 2 CUPS SYRUP • PREP TIME: 5 minutes • COOK TIME: 1 hour 30 minutes
Ginger is one of your best friends during chemo, both for its flavor, which can spark even the most jaded taste buds, and for its tummy-soothing properties. A lot of people think store-bought ginger ale will do the trick, but the actual ginger content in most commercial varieties is minimal. Plus, you often get a whole host of other garbage (can you say high fructose corn syrup?) that you’d be better off without. Enter this recipe, which uses straight-up ginger syrup so you can control the amount of zing in your tonic. The frozen grapes serve the same purpose as your basic ice cubes, but also sneak a bunch of healthy minerals and phytochemicals into the brew. makes about 2 cups syrup
4 cups water
2 cups sliced unpeeled
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.
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.