Ginger Ale
Prep: 15 min Cook: 15 min Storage: 2 weeks Yield: about 1 pint Equipment: Sharp knife Vegetable peeler Liquid measuring cup Dry measuring cup 4-Quart sauce pan Airtight storage container Ingredients: 2-inch Piece of Fresh Ginger Root 1 Piece of Lemon Grass 1 Lemon Zested 2 Kafier Lime Leaves 1 Cup Water 1 Cup Sugar Cooking Instructions: Cut the ginger root into even slices. Cut the lemongrass into 1" pieces. Zest the lemon using a vegetable peeler. Place the cut g
1/5/2020The Editors At Dun Magazine