I’m always on the lookout for the perfect drink. And it seems a couple of my favorite food bloggers also did a bit of thirst seeking recently too. Lotte + Doof whipped up a beautiful looking ginger beer – perfect for a dark & stormy out on the porch. Shutterbean created some beautiful looking blackberry ginger sours ripe with gin.
Seeing as I still had a few leftover containers of frozen strawberries in my freezer, I decided to use up the whole shebang and whip up a strawberry concoction of my own. Taking cues from both Tim and Tracy, I made sure that I threw in some ginger alongside the sour. But despite a nice 3 inch nub of gingerroot, the flavour was a bit subtle for me. I was looking for a stronger ginger pop, so next time I’ll double (or even triple) the amount of ginger. As a virgin drink, it was the perfect summer sipper. But toss back a shot of rum and it helps to make the summertime last a little bit longer.
Now about San Francisco…we’ll be taking a two week trip to northern California and would love to gather some perfect must-do tips. We’ll be spending 5 days in San Francisco and I’m looking for great affordable (read: budget) restaurants, favorite burrito haunts, awesome vintage shops, cool book stores, rad neighbourhoods, and great walks. Suggestions for Oakland and Berkeley are welcome as well. Also, there will be a few days spent outside of Guerneville so recommendations for things to do and wineries to check out will be greatly appreciated. We also plan to do a hike or two in Yosemite, so if you’ve got a nice easy to moderate hike that has fabulous views, I want to know!
strawberry lemonade cooler
3 c strawberries (frozen are fine)
1 c sugar
3 inch piece ginger, sliced (or double the ginger for more pop)
4 lemons, juiced
water or club soda
In a medium sized pot, bring to a boil the strawberries, sugar, ginger and enough water to cover everything. Let simmer for 30 minutes. Strain mixture through a fine mesh sieve and throw out the pulpy mass. Pour the strained syrup into a large jar and mix with lemon juice. Refrigerate until cool.
Mix syrup with water or club soda and serve with plenty of ice. I’ve found a 50-50 ratio works well, though add more or less depending to your own taste.