MULE MOCKTAIL

(AKA, PURE ‘GINGER ALE’)

INGREDIENTS:
1 CUP ROOT GINGER
2 CUPS WATER
1 CUP BROWN SUGAR
1-2 TBSP LIME JUICE
SODA WATER
LIME WEDGE / ICE CUBES (OPTIONAL)

UTENSILS:
SMALL SAUCEPAN, SIEVE, WOODEN SPOON, MEASURING CUP (250ml) & TABLESPOON, CUTTING KNIFE, CUTTING BOARD.

METHOD:
PEEL THE SKIN OFF (& DISCARD) AND SLICE THE ROOT GINGER.
PLACE THE GINGER INTO A SAUCEPAN. ADD THE WATER AND BOIL FOR 20 MINUTES.
ADD THE SUGAR AND STIR UNTIL DISSOLVED, THEN THE LIME JUICE.
WHEN THE GINGER CONCENTRATE (CORDIAL) HAS COOLED, SEPERATE THE ROOT GINGER FROM THE LIQUID USING A SIEVE.
SERVE: DILUTE 1:2 PARTS (CORDIAL: SODA WATER)
SERVE WITH A WEDGE OF LIME, ICE CUBES AND A BIG BAMBOO STRAW! 🙂

STORAGE: ROOT GINGER CAN BE KEPT IN THE FREEZER FOR MONTHS!
UPCYCLING HACK: I BOIL MY SLICES OF GINGER FOR A SECOND TIME, EITHER TO MAKE ANOTHER JUG OF ‘MULE MOCKTAIL’ OR ADD A FRESH GINGER FLAVOUR TO ANOTHER MEAL (EG. PUMPKIN SOUP, CURRY, THAI STIRFRY ETC.)