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    Fiery Ginger Ale Concentrate

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    Pixicook editorial team

    A homemade spicy ginger ale concentrate made with crystallized ginger and cinnamon.

    Ingredients for Fiery Ginger Ale Concentrate

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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Crystallized Ginger

    0 oz

    Substitute chevron-down

    Cinnamon Stick, Lightly crushed

    each

    Substitute chevron-down

    Water

    0 oz

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    How to Make Fiery Ginger Ale Concentrate

    1. Boil Water with Ingredients

    Pour the water into the pot and add both the crystallized ginger and cinnamon stick. Place the pot over medium-high heat and bring the mixture to a boil.

    2. Steep the Mixture

    Once boiling, remove the pot from heat and let the ginger and cinnamon steep in the hot water for about an hour.

    3. Strain and Store Concentrate

    Strain the liquid into a clean container to remove the ginger and cinnamon bits, leaving you with a smooth, spicy concentrate. Allow it to cool to room temperature before transferring it to the refrigerator.

    Pitfalls and tips

    Select Quality Ginger

    Fresh, robust ginger is crucial. Look for firm, plump roots with smooth skin. Organic ginger is preferable as it often has more intense flavor and you're likely using it with the skin on (after a thorough scrub).

    Straining for Clarity

    Once simmered, ensure that you strain the mixture well to remove any fibrous ginger bits. A fine-mesh sieve or cheesecloth will help achieve a clear concentrate.

    Balancing Sweetness and Spice

    Adjust the sugar based on your taste preferences and the specific heat of the ginger you're using, as it can vary. Some prefer to use brown sugar for a deeper molasses flavor, while others might add honey for complexity.

    Zesty Citrus Influence

    Adding lemon or lime zest enhances the citrusy notes in your ginger ale. Make sure to use a microplane to finely zest the citrus without getting the bitter white pith.

    Storing with Care

    Store your concentrate in a sterilized glass container in the refrigerator. It should last a couple of weeks, but for longer storage, consider freezing it in ice cube trays for easy portioning.


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