Ruby Ginger

A refreshing, sweet, and acidic ginger-and-pomegranate drink with a candied ginger garnish.

SERVES 1

Easy

45 min

50 min

RECIPE DEVELOPED BY:

Monray van der Heyde - ICA third year student specialising in Professional Wine Studies

STYLING & PHOTOGRAPHY:

Desmaré Brand - ICA third year student specialising in Media Communication

WINE PAIRING:

GRENADINE

250ml (1 cup / 250g) So Natural Pomegranate Juice

125ml (½ cup / 175g) So Natural Orange Blossom Honey

30ml (2 tbsp / 30g) lemon juice

PICKLED GINGER

60ml (¼ cup / 60g) water

60ml (¼ cup / 60g) white wine vinegar

5ml (1 tsp / 5g) salt

5 white peppercorns

5 coriander seeds

60g fresh ginger, grated

CANDIED GINGER

50g fresh ginger, thinly sliced

100g granulated sugar

COCKTAIL

80ml (⅓ cup) So Natural Ginger Glacé Jun

30ml (2 tbsp / 30g) lime juice

handful ice

TO SERVE

3 pieces of candied ginger

For the grenadine, combine the So Natural Pomegranate Juice, So Natural Orange Blossom Honey and lemon juice in a saucepan over medium heat.
Simmer until reduced to one-third of its original volume. Set aside to cool.
For the pickled ginger, combine the water, vinegar, salt, peppercorns and coriander seeds in a saucepan over medium heat and bring to the boil.
Pour the boiling pickling liquid over the grated ginger and allow to infuse for 30 minutes.
For the candied ginger, boil the sliced ginger in water until soft, 30 minutes. Reserve the cooking liquid.
In a separate saucepan, combine half of the sugar, softened ginger and a quarter cup of the ginger cooking liquid.
Simmer, 15 minutes.
Reserve the ginger syrup and coat the candied ginger pieces in the remaining sugar. Allow to dry until crisp.
For the cocktail, layer 1 tablespoon of the grenadine at the bottom of a serving glass.
Combine the So Natural Ginger Glacé Jun with 2 tablespoons of the reserved ginger syrup, 4 teaspoons of the pickled ginger juice, lime juice and ice in a shaker.
Shake until chilled.
Strain carefully into the glass, taking care not to disturb the grenadine layer.
To serve, garnish with 3 pieces of candied ginger on a cocktail skewer.

TIP: Pour the mixture slowly over the back of a spoon into the glass to preserve the grenadine layer and create a cleaner visual finish.

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