Ginger Ale Fizz

[Sanna Pospicil]

Grapefruitjuice and ginger beer: As mentioned above, I recommend using 100% pure grapefruit juice and a minimally-sweet brand of ginger beer to keep this cocktail nice and tart and not overly sweet.

So! This Ginger Fizz Mocktail is an awesome combination of refreshing lemon juice, zippy ginger and just enough pureed peach to taste the bite out of the sharpness of the lemon and the ginger. And the additional beauty of beverages that fit within a ketogenic framework? They leave you feeling truly hydrated, not more dehydrated (which often happens with many conventional mocktails that load up on sugar to make them taste decent!)

TIPS: If peaches aren't in season, use frozen peaches instead: thaw about 8 slices to be the equivalent of 1 peach. Or, alternatively, use 4 ounces of fresh or frozen raspberries plus 2 tablespoons to make a raspberry puree instead. Ginger People is one great brand of bottled ginger juice, or you may find fresh ginger juice or "shots" locally in smaller juice shops.

For me, one of the most mind-bending things when pregnancy comes as a surprise was giving up a few different items at the drop of a hat. I know many people, when they are actively trying, rid their lives of toxins well before the baby is actually conceived but for me, it wasn't that way at all. In fact, I'm fairly certain the night before I found out, I ate a lovely pizza smothered with blue cheese and washed it down with a half bottle of wine. But the next day, it was all gone. It was an obvious choice but I think because I wasn't mentally prepared, I still miss things here and there, especially during the holidays.

This ginger lime fizz is my stand-in holiday beverage this year and let me tell you, it's delicious. I actually had this drink at a local restaurant and after looking at the ingredients, I realized this was an easy thing to make at home with three simple ingredients: ginger beer, sparkling water, and lime juice. Ginger beer isn't actually beer (think root beer) and is different from ginger ale. Ginger ale is more like soda- water and sugar, while ginger beer is fermented. This fermentation process means the ginger beer has a stronger ginger flavor (which is super great if you love ginger.)

Of course, if you aren't pregnant and would like a bit of zing to your drink, I'd recommend a good gin to go with the ginger/lime flavor. Also, make sure you use fresh lime juice and not the stuff in bottles (the fresh lime juice really makes the difference!) I've also been occasionally making this with lemon juice as well. It's citrus season, so I feel like I can't go wrong!

Be careful because there are alcoholic Ginger Beers on the market. Crabbies from England and Sprechers makes one, also.if your not pregnant these are delicious with vodka, ginger beer and a twist of lime.....a Moscow Mule. Yummy.

It is kind of weird that all of a sudden you go from a sushi-eating, wine-drinking, runny yolk-eating person to...not. I would definitely miss the random drinks and beers. But not if I had this ginger beer drink in front of me! i love the stuff.

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An overly sweet drink is one of my least favorite things (unless it's a chocolate milkshake). I would rather have tart or bitter at the forefront of a cocktail than sickeningly sweet. But the great thing about this cocktail (or in this case "mocktail") creation is that you can cater everything to your own taste! Add more or less simple syrup, or more bubbly delicious ginger beer to round things out. It really is a choose your own adventure.

Delicious, healthy choices on a realistic budget. Broke and Cooking is about creating dishes that celebrate foods' natural flavors. Never masking the food and allowing different flavor combinations to naturally enhance fresh ingredients. Eating healthy and tasty food doesn't have to be pretentious, expensive, or complicated!

This year has flown by! It's been such an amazing one :) My move to Hong Kong has been so inspiring and fun. There is so much to see, do, and eat here, and it's been so great to explore it all. In January, I made a promise to myself to cook, shoot, and post at least one recipe every week for 2015. I'm really glad to say that I kept that promise and I've learned so much this year. My passion for food styling and food photography is something that's always been there, but I've really found so much happiness in it. I love learning new tricks and pushing myself to improve my skills. I am so grateful for every single reader, and really appreciate all your support. I just hope to get you in the kitchen and see that cooking is fun, affordable, and way easier than you think :)

I had a delicious Lychee Smash at a Vietnamese restaurant with my girlfriend Tracy, and it inspired me to recreate the drink at home. These flavor profiles are perfect with each other; fizzy ginger and bright, fresh mint, tart lime juice and sweet lychee fruit. This drink can easily become a cocktail with 2 oz ounce of rum, making it a twist on a Mojito or Caipirinha. Perfect to ring in the new year with. Let's get drinkin :)

This is a great cooler that is light and flavorful. The gentle heat of the fresh ginger is balanced by the sweetness of the lychee, but kept in check with the tart lime juice. It's simple to make, and is actually quite versatile. You can add lemongrass if you wish, or even grate fresh ginger into the mixture. Hope you give this one a try! :) Hope you all have a safe and wonderful New Year's Eve xoxo

Combine the rhubarb, ginger, water and sugar in a medium pot. Bring to the boil, reduce heat, partially cover with a lid and simmer for 12-15 minutes, until the rhubarb has collapsed. Remove from the heat and set aside to cool. Strain the mixture through a fine sieve set over a bowl, using a spoon to press down and extract as much liquid as possible. You should end up with just under 2 cups of syrup. Chill in the fridge for at least 2 hours.

Slice one of the limes into thin rounds and set aside. Pour a little syrup into each glass (Kimberley suggests 6 tablespoons per glass), add a good squeeze of lime juice and top up with sparkling or still water, adding ice if desired. Garnish with a slice of lime and serve.

My mom grew rhubarb in her garden as well, and my grandmother turned it into rhubarb pie which we couldn't get enough of. I bet the flavor of this drink would bring all those memories flooding back! Beautiful!

The next day, I gathered all of the ingredients and in the shaker they went. The outcome was a surprisingly delicious blend of summer flavors. The sweet basil and fragrant, spicy ginger are quite a pair. I used ginger beer to give the cocktail its signature ginger flavor and add the fizzy element that I love so much.

I love the Norman Rockwell reference. So funny how calculated us bakers can be even when we decorate the Xmas tree. We just know how to get it done, step by step, with only the sweetest of intentions! This cranberry fizz looks like it could hit the spot.

Two years ago, around this time, I was laying in a hospital bed with doctors and nurses eyeing my chart quizzically, with no real idea of what was wrong or how to proceed. I had been sick for the better part of a year, and was finally starting to feel better. I was feeling better, that is, right up until I found myself crumpled on the floor, shaking violently. Fine one minute, unable to move the next.

Every now and then, and especially around the holidays, I like to have a little something to sip on. Actually, what I really like is when other people have drinks, and I can taste them all. I enjoy savoring all the little nuances of different liquors, without having to commit to a full glass. Every once and a while, though, something comes along that is so good, I have to have one all to myself. Or two.

Meet the Pomegranate Ginger Fizz. A sparkling, festive twist on a margarita. I keep seeing cranberry cocktails popping up for the holidays, but since this is pomegranate week (and since pomegranates are so underrated around the holidays), I knew I had to make them center stage.

Grenadine is probably most famous for its appearance in the classic Shirley Temple, or for lending its bright color to a Tequila Sunrise. Most people seem to think it is a cherry flavored syrup, but really it is made from pomegranates (grenade is the French word for pomegranate). Or, I should say, it used to be made from pomegranates.

Method

1. In a small saucepan over medium heat, stir together the pomegranate juice and sugar. Bring to a simmer and cook, stirring occasionally, for 20-25 minutes, or until thickened just enough to coat the back of a spoon. You can also test the syrup by drizzling a small amount onto a cool plate, and tipping the plate to the side, or running your finger through the syrup to check the consistency.

2. Remove from heat, and stir in the lemon juice (this will bring back some of the zing that fresh pomegranates have).

3. Let cool, and store in an airtight jar in the fridge for up to a few weeks.

Method

1. (Optional) To rim the glass, rub a wedge of lime around the rim, then dip the glass, upside down, into a shallow dish of sugar.

2. In the bottom of the glass, mix together the grenadine, lime juice, and liquors. Add the ice.

3. Slowly pour in the ginger ale. To create a pink gradient (where the color is darker at the bottom of the cup and lighter at the top), hold a spoon inside the glass, upside down, and pour the ginger ale over it slowly. (This makes a nice presentation, and can be stirred before drinking).

4. Garnish with fresh pomegranate arils, lime, or mint leaves. Serve!

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