Ginger Cooler

With so much focus on health and the immune system right now, we felt it appropriate to feature an ingredient widely regarded as a powerful immune booster: ginger.

As a culinary spice, no one really knows how long people have been enjoying ginger root – its use in the kitchen predates recorded history! And while it’s medicinal usage is believed to have begun as far back as 5000 years ago in China and India, modern research has confirmed to us that, yes, ginger really does offer us a slew of health benefits. It is loaded with powerful antioxidant and anti-inflammatory compounds that can boost the immune system and are effective in combating inflammatory conditions and some forms of cancer. There is even evidence that it has antibacterial and antiviral properties, meaning that ginger may directly combat some forms of infectious diseases. What I am getting at is that this is one “superfood” that truly deserves that title.

Now, before we go any further, let us be clear that the primary purpose of the recipe we are sharing is simply to enjoy the flavor of ginger, and that any additional benefits you may or may not receive should be considered a bonus. This is in no way intended to treat or prevent CoVid-19 or any other disease or condition. Now that we’re all on the same page with that, let’s dive in.

This all came about while I was down sick for several days in early February. Chele and her husband Chris offered to make a supply run for me, and one of the items I requested was a piece of fresh ginger (I wasn’t up to eating much, but some hot broth infused with freshly grated ginger really sounded appealing). When they arrived, I was presented with a monstrously huge ginger root that was almost twice the size of my hand. Chele claims that Chris thought it would be funny, but I have my doubts that he acted wholly on his own on that….

Anyway, presented with the question of what one does with a Mountain of Ginger™ , I once again turned to Google for an answer. Making a drink from it sounded appealing, but I wasn’t interested in the alcoholic cocktails and trendy-but-largely-revolting “ginger shots” that flooded the results. But then I saw this post for “ginger juice” on Afro-Caribbean food blog Immaculate Bites. It was simple, tasty, and exactly what I was looking for.

This is not intended to be a “health tonic” of any form (which the full cup of sugar should clearly indicate), but Chele and I have both found that it helps quell upset stomachs and tame inflamed sinuses. Even if it didn’t, we’ll keep making this one since it is simply a fantastic cold refreshment to sip on and relax with. Go ahead and give this one a try if you are looking for something that serves any of those purposes. Or if someone has handed you a Mountain of Ginger™ and left you scratching your head on what to do with it.

Kitchen Tip: Possibly the best way to peel fresh ginger is to scrape off the skin with the edge of a spoon. You’ll find it comes right off without losing nearly as much of the flesh as you would with a knife or peeler.

Print Recipe

Ginger Cooler

This African-style ginger drink is a spicy-sweet way to cool off, with the added benefit of being loaded with all of the antioxidant and anti-inflammatory properties of ginger. A little bit of fresh mint and lemon juice add depth and brightness.

This recipe is free of gluten, dairy, and nightshades, as well as being fully vegan.

(Adapted from Immaculate Bites)

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Beverage

Cuisine: African

Servings: 2 quarts

Author: Gastricurious

Equipment

• strainer
• cheesecloth

Ingredients

• 1 cup fresh ginger peeled and chopped
• 18 fresh mint leaves
• 8 cups water
• Juice of 2 lemons
• 1 cup sugar

Instructions

• Add peeled, chopped ginger to a blender with 1 cup of water. Puree until smooth. Pour into a large bowl (2 quarts at the barest minimum), then set aside.
• Bring the remaining 7 cups water to a boil.
• While water is heating, crush the mint leaves with the back of a spoon or mortar and pestle (you don’t need to turn them to paste – we’re just scuffing them up a bit so their flavor will infuse into the drink faster). Add them to the bowl with the ginger paste.
• Once the water has reached boiling, pour it over the ginger and mint. Then pour that mixture through a strainer lined with cheesecloth into another bowl. (You can do this immediately if you prefer a milder drink, or allow it to steep for a few minutes if you want a more intense ginger flavor). Squeeze through any liquid retained in the pulp using the back of a spoon. Discard the leftover solids.
• Add the lemon juice and sugar, and stir until sugar is dissolved. Chill in refrigerator and serve cold (over ice if desired).

Notes

• If you don’t have access to a blender, you could grate the ginger instead. Obviously, this will add a significant amount of prep time. Alternatively, you could use a jarred ginger paste to speed things up, but this will be much more expensive (and might also be loaded with preservatives and other ingredients).
• You could omit the mint, if you choose, but it will change the overall flavor. You could also experiment with swapping in other herbs or aromatics for a different flavor profile.
• Chele quite enjoys this mixed with some crushed pineapple. If you are a pineapple fan, you probably will, too. Other bright, tart fruits such as orange, mango, and passionfruit would probably meld nicely as well.
• If the amount of sugar we suggest here is too much for you, feel free to adjust it to suit you or to swap in an alternative sweetener of your choice (honey would be ideal if you are looking to maximize the health benefits of the ginger). Keep in mind that both ginger and mint are quite potent, so most people will need that sweetness to balance things out and make this enjoyable to drink.