LEMON-GINGER WAFERS
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 60 cookies
Number Of Ingredients 10
Steps:
- Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl.
- Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
- Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.
LEMON GINGER TEA
Steps:
- In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.
LEMON-GINGER TINGLER
Nothing beats a refreshing spritzer, especially when it's as easy to make as this one.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In 1-quart saucepan, cook sugar and water over medium heat, stirring constantly, until sugar is dissolved. Remove from heat; cool to room temperature.
- Stir in lemon juice. Store mixture in tightly covered nonmetal container or jar in refrigerator.
- For each serving, in tall glass, mix 1/2 cup chilled mixture and 1/2 cup ginger ale. If desired, add ice.
Nutrition Facts : Calories 270, Carbohydrate 66 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 62 g, TransFat 0 g
LEMON-GINGER WATER
This lightly sweetened detox water not only quenches your thirst, it's also loaded with ginger's many health benefits. Adjust the honey and ginger to your tastes. I like to sip this throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix.
Provided by France C
Categories Drinks Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
- Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 2.3 g, Sodium 7.1 mg, Sugar 1.7 g
LEMON-GINGER TINGLER
The "ginger" in this drink comes from ginger ale. Note: Lemons at room temperature will yield the most juice. You might also want to try warming them a bit in the microwave. Garnish each glass with lemon slices, wedges, twists or curls. Enjoy!
Provided by CookingONTheSide
Categories Beverages
Time 15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- In 1-quart saucepan, cook sugar and water over medium heat, stirring constantly, until sugar is dissolved.
- Remove from heat, cool to room temperature.
- Stir in lemon juice.
- Store mixture in tightly covered nonmetal container or jar in refrigerator.
- For each serving, in tall glass, mix 1/2 cup chilled mixture and 1/2 cup ginger ale.
- If desired, add ice.
Nutrition Facts : Calories 250.2, Sodium 9.9, Carbohydrate 66, Fiber 0.2, Sugar 62, Protein 0.2
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