Pineapple Ginger Soda Food

PINEAPPLE GINGER SODA RECIPE

Steps:

• In a large pitcher with a spout, pour the pineapple juice.
• Mix in the ginger juice a little at a time, and taste until you like it. If you accidentally add too much ginger, you can add more pineapple juice or dilute with some water. Work slowly and carefully!
• Add the ¼ cup ginger bug, mix well
• Pour into tightly lidded jars. Leave at least an inch of space in a mason jar, 3-4 inches in a flip-top. Close and let it ferment for 1-3 days.
• Check daily, and move to fridge once fizzy. Mine is always super fizzy in less than one!

PINEAPPLE-GINGER MUFFINS

Steps:

• Preheat oven to 375*F degrees.
• --------Topping--------.
• Grease 12 large muffin cups.
• Place 1 Tbsp of crushed pineapple in each tin.
• Then place in each tin 1 Tbsp brown sugar, 1 Tbsp butter, mix together honey and ginger and add 1 Tbsp to each tin.
• ----------Muffins--------------.
• Stir flour with wheat germ, baking powder and soda, and salt in a large mixing bowl.
• Stir in sugar.
• Whisk egg with yogurt, oil, ginger and honey.
• Pour into flour mixture and stir until just combined.
• Spoon batter into muffin tins on top of the pineapple mixture.
• Bake in the center of preheated oven and tops are golden-around 25 minutes.
• Cool for 5 minutes.
• Flip to remove and serve warm.

GINGER AND PINEAPPLE SPRITZER

Steps:

• Combine pineapple juice and ginger in a blender and blend until nearly smooth. Strain into a tall glass over ice. Stir in seltzer and garnish with a pineapple spear, if desired.

PINEAPPLE GINGER MOJITO

Steps:

• To make the pineapple-rum: Peel, core and slice pineapple and pack into a glass container with a cover. Add rum to completely cover pineapple. Seal container and store in a cool place for four to five days. Taste rum occasionally to check progress. When rum has reached the desired flavor, strain it through a sieve, bottle, and refrigerate for up to two weeks. Yields one liter.
• To make ginger syrup: In a medium saucepan over medium-high heat, bring water and ginger to a boil. Add sugar, stirring until dissolved. Reduce heat to low and simmer for 1 hour. Remove from heat and cool to room temperature. Strain through a sieve, bottle, and refrigerate for up to one month. Yields approximately 3 cups.
• To make mojito: In a 14-oz glass, muddle spearmint, lime juice, and ginger syrup, to release the spearmint oils without tearing the leaves. Fill the glass with crushed ice, and add pineapple-infused rum. Stir the drink to incorporate the flavors and coat the ice. Add more crushed ice, stir again, top with soda water, and stir once. Garnish with a sprig of mint and spear of pineapple.