Jamaican Gingerade (makes approximately 1 gallon)
A strong ginger flavor blends with vanilla, Jamaican spices, and the sweetness of agave nectar, making this a big hit at parties, potlucks, and holiday gatherings.
1 cup ginger, peeled and sliced
2 vanilla beans, or 1 Tbs. vanilla extract
12 cups filtered water
1/4 cup freshly squeezed lemon juice
/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. freshly ground black pepper
1 cup agave nectar, or coconut nectar
2 in. ginger, cut into 1/2-in. chunks.
1. Place ginger, vanilla beans (if using vanilla extract, add it in step 2), and 2 cups water in a blender, and blend on high speed for 20 seconds. Pour through a fine mesh strainer and return water t the blender. Reserve 3 Tbs. ginger pulp.
2. Add lemon juice, cinnamon, nutmeg, all spice, cloves, black pepper, agave nectar, and vanilla extract (if using). Blend on high speed for 15-20 more seconds. Funnel mixture into a glass jar.
3. Add remaining 10 cups water, reserved ginger pulp, and ginger chunks to the jar, and chill in the refrigerator for at least 1 hour to allow all the flavors to meld. Serve chilled, or, in cooler weather, at room temperature.
Ginger is a spiced long used for calming the stomach and reducing inflammation. However, due to its potential blood-thinning effects, this spice is not recommended for persons prescribed blood-thinning medications.
Adapted from The Complete Idiot’s Guide to Eating Raw, by Mark Reinfeld, Bo Rinaldi, and Jennifer Murray