Ginger Ale with Frozen Grapes
Makes 2 cups of syrup | Prep Time 5 minutes | Cook Time 90 minutes
Ginger is one of your best friends during chemo. Its flavor can spark even the most jaded taste buds, while its anti-nausea properties help soothe an upset tummy. 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, who wants a load of high-fructose corn syrup? 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, while sneaking a bunch of healthy minerals and phytochemicals into the brew.
Instructions
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’S NOTE: You can also use this ginger syrup to make a hot beverage. Just stir 3 tablespoons of the syrup into 1 cup of hot water, then add more honey or lemon if you like.
STORAGE: Store the ginger syrup in an airtight container in the refrigerator for 7 days. Store the grapes in a resealable plastic bag in the freezer for 3 months.
PER SERVING: Calories: 50; Total Fat: 0.2 g (0.1 g saturated, 0 g monounsaturated); Carbohydrates: 12 g; Protein: 0 g; Fiber: 1 g; Sodium: 5 mg
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.
Ingredients
4 cups water
2 cups sliced unpeeled fresh ginger
2 tablespoons freshly squeezed lemon juice
2 tablespoons honey
Frozen seedless grapes
Sparkling water
Mint sprigs, for garnish