Homemade Ginger Ale

I've been meaning to make Ginger Ale ever since I received a food request from Shallah in February. I know, I know, it's been a long time since February and i'm not even sure if Shallah will come back to check it out... but here it is anyway!

Making your own Ginger Ale is fairly easy. All you've got to do is to make your own ginger syrup and mix it with your carbonated water of choice. I personally like Schweppes since I can always count on its "gas content". I tried other local brands of sparkling water but the fizz just didn't quite get there. You might also notice in the picture below that i used Schweppes tonic water instead. I guess it's a sign of aging when i'm starting to enjoy a hint of bitterness to my Ginger Ale, hahaaaa, sad.

But anyhoo, this simplified recipe is a great alternative to the proper way of making Ginger Ale which requires yeast and fermentation. But if you're interested, here's a great page with step-by-step pictures that'll give you a better-tasting one which might also yield some alcohol depending on your fermentation process. I'm not daring enough to try this, but let me know if you do!

Ginger Ale

INGREDIENTS:

• 1 cup fresh ginger, finely minced
  (using a knife or food processor)
• 1 cup sugar
• 2 cups water
• Sparkling water / club soda / tonic water

DIRECTIONS:

Ginger Ale

Limoncello

So here I am finally updating on the Limoncello recipe that i used last week. I said "finally" because even though i just finished 2 exams, another shelf exam for OB/GYN is coming up in 2 weeks, gaahhhh. You would think that I'd have at least a week to relax and spend more time cooking, but our OB/GYN rotation has been crazy enough to keep me away from blogging AND studying. Sigh, and it seems like my subconscious has convinced my brain that I won't be able to survive the upcoming test, making it impossible for me to think past the exam date and plan for Spring break... so this probably means that i'll be hermitting at home for that entire week recovering from another traumatic testing experience, ughhhhhhhhh. This year is definitely a tough one.

You're probably think that it's a bad idea to be updating on an alcoholic drink when i sound as stressed as i am. But don't worry, i have the worst alcohol tolerance in the world so I won't be inflicting any more pain on myself than school already has. My alcohol tolerance is so bad that I even have trouble drinking my own Limoncello. A sip of Limoncello causes my neck muscles to ache. One gulp will cause my ears to burn up and my face to glow. Two to three gulps later, i'll be flushed from head to toe with pounding palpitations that can be heard with my ears plugged. Oh well, at least i know i won't be dying from liver diseases in this lifetime, heehee. But even with my alcohol intolerance, i still have plans for my bottle of wonderfully infused lemony goodness. I'm thinking: Limoncello cupcakes, panna cotta, or maybe ice-cream floats? mmmmmmmmmmm YUM! The thought of it just cheered me up a little :) If Spring Break doesn't work out for me, at least i'll have my Limoncello to fall back on, yipeee.

Limoncello

adapted from foodnetwork and Patty of "Not knowing and trusting anyhow"

INGREDIENTS:

• 500ml Vodka
• 7 large lemons
• 2 1/3 cups water
• 1 - 1 1/3 cups sugar
  [add more or less sugar according to your preference. I use my limoncello for desserts so i made mine sweeter with 1 1/3 cups]

DIRECTIONS:

1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use) [picture 1]. AVOID peeling off the bitter white pith, you only want the yellow zest!
2. Place the lemon peels in a glass jar (i used the original vodka bottles). Pour the vodka over the peels and cover with plastic wrap (or seal tightly if using original bottles) [picture 2].
3. Steep the lemon peels in the vodka for 2-3 months (or at least 2 weeks) in a cool, dark place. Swirl the peel around in the jar every few days.
   
   ========= 2 - 3 Months later =========
   
   
4. After 2-3 months (or at least 2 weeks), you're ready to make the syrup. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely [picture 3].
5. Pour the sugar syrup into the jar with the vodka mixture (you made need to use 2 jars or bottles at this point). Cover and seal tightly [picture 4]. Put the jars back to seep for another 2 weeks in a cool, dry place.
   
   ======== 2 Weeks later ========
   
   
6. Strain out the lemon peels through a mesh strainer. Discard the peels.
7. Transfer the limoncello to bottles [picture 5]. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Strawberry Milkshake

Strawberry season is back. Once again, i went ahead and bought myself 1kg of strawberries. But this time, I'm not gonna go into how cheap strawberries are in Poland. Compared to the 1kg/6.49 zl last year.... the price doubled to 1kg/11.99zl. CRAPPP...!!! What's happening to this world. Everything's getting more expensive while the freakin' USD has no more value. Ugh, i hope i don't get too broke to the point i can't even keep a food blog alive. How sad will that be. Hmph.

On a brighter note, since i have a limited idea on what to do with my 1kg of strawberries, I decided to blend half of it up and make some strawberry milkshake. Yes, fresh strawberries, none of that McDonald's crap. I would like to say it's healthier than McDonald's...but thanks to the ice-cream, it only wins by a little. I could've gone for the low-fat version but... Nah! There's nothing wrong with indulging yourself in some guilty pleasure before you revert back to your summer dieting mode... right?

Strawberry Milkshake
from Billie's Favorite Strawberry Milk Shake
INGREDIENTS:

• 500g fresh strawberries
• 1 qt. vanilla ice cream
• 1/2 cup milk

DIRECTIONS:

1. Process all ingredients in a blender until desired consistency, stopping to scrape down sides.
2. Serve immediately.

NOTE:
- For low-fat, cheaper milkshake, replace vanilla ice-cream with frozen strawberry yogurt.
- For a thinner shake, add up to 1/4 cup more milk.

Strawberry Milkshake