Mango Ginger Soda Food

MANGO-GINGER KOMBUCHA

Steps:

• Heat 3 cups of the filtered water to 200 degrees F in an electric kettle and place the tea leaves in a 4-cup liquid measuring cup. Pour the water over the tea leaves and let steep for 10 minutes. (If using a traditional kettle or pot, bring the water to a boil and let cool for 1 for 2 minutes before using.)
• Strain the steeped tea into a 1-gallon glass jar. Add the sugar and stir until the sugar has dissolved. Discard the tea leaves.
• Add the remaining 8 cups filtered water to lower the temperature to lukewarm. If the water is still warmer than 100 degrees F, leave on the counter for 10 minutes, then recheck. Anything hotter than 100 degrees F can damage the SCOBY.
• Add the kombucha and the SCOBY. Cover the jar with a coffee filter secured with a rubber band and place in a warm, well-ventilated area out of direct sunlight until the mixture begins to take on a pleasantly sour and tangy flavor and is lightly effervescent, 2 to 3 weeks. The ideal fermentation temperature is between 75 and 85 degrees F.
• When you're happy with the flavor, wash your hands very well. Gently remove the SCOBY and transfer to a clean bowl. Reserve 2 cups of the kombucha and add to the bowl with the SCOBY.
• Add the mango and the ginger to the jar with the remaining kombucha. Re-cover with the coffee filter and rubber band. Let sit at room temperature until the kombucha has taken on the flavor of the fruit and ginger, 2 to 4 days. Meanwhile, you can start a second batch of kombucha with the SCOBY and reserved 2 cups of plain kombucha, following the same steps above using a clean 1-gallon glass jar (see Cook's Note).
• When the flavored kombucha is ready, strain through a fine-mesh sieve into a large measuring cup or bowl. Discard the solids, then divide the kombucha evenly among six to eight 12- to 16-ounce plastic soda bottles with tight-fitting lids Be sure to leave at least 1 1/2 inches of headspace in each bottle for gas to expand. Twist the lids on tightly and park on the counter until the bottles are firm to the touch, indicating that the kombucha is carbonated, 1 to 3 days. Move to the fridge and chill before drinking. The kombucha will keep in the refrigerator for up to 1 month.

MANGO-GINGER UPSIDE-DOWN CAKE

Steps:

• Heat oven to 400ºF.
• Cover bottom of 9-inch round pan with parchment; spray with cooking spray. Mix 1/4 cup butter and 1/2 cup sugar with mixer until blended; spread onto bottom of prepared pan. Arrange mangos in circular pattern over butter mixture in pan.
• Beat remaining butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and sour cream. Add combined flour, ginger and baking soda; beat on low speed just until blended. Carefully spread over mangos.
• Bake 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 5 min. Run knife around edge of pan to loosen cake; invert onto plate. Remove pan and parchment. Serve cake warm topped with COOL WHIP.

CARROT GINGER SODA

Steps:

• For the carrot ginger syrup: Stir together the carrot skins, sugar, ginger skins and 1 1/2 cups water in a medium saucepan and bring to a boil over medium heat, about 8 minutes. Reduce the heat to low and simmer, stirring occasionally, until bright orange and slightly syrupy, 20 minutes. Remove from the heat and set aside to infuse for 15 minutes. Strain into a heat-resistant container and discard the solids. Cool, transfer to an airtight container and refrigerate until ready to use and for up to 1 week.
• For the carrot ginger soda: Fill 4 tall glasses halfway with ice. Add 1/4 cup syrup and 1 cup seltzer to each glass, stir and serve.