Ginger Hell

Just went toe-to-toe with four batches of homemade ginger ale. I was inspired by Ming Tsai's (of food network fame about 4-6 years ago) recipe. I was kickin' it old school and flying without a net (no recipe). Just simmering ginger root and sugar. If you are doing this, I suggest having a turkey baster near by so you can truly mix effectively. Although the last two batches are about 80% there, I will not have my recipe for a while. The bummer is it won't be ready for the baby shower, but I do predict success some time this summer. Oh and don't ever, EVER take the boiled ginger root, blend it to a pulp then mix it back into the ginger water, that was a nightmare and WAY too strong, phew! Try cleansing your palate after that mess.