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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We've been making chef Scott Howard's ginger syrup in bulk and keeping it in the fridge for quick tonics and late- evening cocktails. If you have a juicer at home, by all means use it, but good store-bought 100 percent carrot juice will work just as well here. Ingredients:
1/3 cup raw sugar |
2 tablespoons coarsely chopped peeled ginger |
1 cup fresh carrot juice |
1/2 cup fresh lime juice |
Directions:
1. Bring sugar, ginger, and 1/3 cup water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat; let steep for 10 minutes. Strain through a fine-mesh sieve into a medium pitcher (you should have 1/2 cup); discard ginger. Cover and chill syrup. DO AHEAD: Can be made 1 week ahead. Keep chilled.
2. Fill four 6-ounce glasses with ice cubes. Add carrot juice and lime juice to ginger syrup in pitcher; stir well. Divide elixir among prepared glasses.
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