RECIPES & SERVING SUGGESTIONS
Enjoy the versatility of Rochester Ginger
One of the great benefits of Rochester Ginger is its versatility, from a refreshing beverage to a fruit marinade to a cocktail mixer to a health tonic. You have the creative license to indulge and explore new ways to use Rochester Ginger in both your everyday use, and for that something special. Try it:
- neat or on the rocks
- mixed in with sparking mineral water, a sprig of fresh mint and a slice of orange (splash in apple mango juice for a refreshing summer punch)
- added to a cup of hot water with lemon and honey (optional) for colds, or into green tea
- drizzled over ice cream or marinate strawberries, peaches or pears
- immersed with fresh fruit juices such as apple, pineapple, orange or apple and mango
- adding it as a base ingredient for cocktails and spirits; vodka and lime on ice, scotch or mix with whiskey for the ultimate Whiskey Mac, brandy or rum as recipes demand
- into sparkling wine with a strawberry, or beer
- splashed into coffee to give it zip
- mixed with milk over ice
We’d love to hear from you about your favourite recipe – please contact us.
Refreshing Quencher that Packs a Punch
This recipe is an all time favourite. Perfect for entertaining and a great non alcoholic option for the whole family to enjoy. It’s super quick, easy and absolutely gingerlicious!
number of serves: 4
1 cup Rochester Ginger
2 cups 100% apple and mango juice
1 litre sparkling mineral water or soda water
1 cup of ice
fresh mint leaves
strawberries – halved or sliced
slices of orange, lemon or lime
Using a tall 2 litre jug, pour in ingredients: Rochester Ginger, apple mango juice and sparkling mineral water or soda water.
Add ice and stir.
Garnish with fresh mint leaves, strawberries and slices of orange. lemon or lime.
Apple mango juice is a refreshing ingredient for this punch but can also be substituted with another juice of your choice.
Poached Pears with Ginger and Orange Kick
This delicious recipe is easy to make as well as being a healthy desert option. The recipe is made with some of our favourite ingredients, some of which are amazing superfoods. Enjoy!
number of serves: 4
1/3 cup Rochester Ginger
1 orange freshly squeezed
1/3 cup cranberry juice
1 cup water
1 cinnamon quill
1 teaspoon of brown sugar
4 ripe but firm pears with stem intact (Bosc pears keep their shape well) method
Peel pears leaving stem intact. Turn pears onto their side and slice a thin layer off the bottom of the pear to give it a flat base so it will sit upright without falling over. Rinse with water and put aside.
Combine Rochester Ginger, juice of orange, cranberry juice, water, cinnamon and brown sugar in a saucepan with tall sides.
Give a quick stir of the liquid ingredients and bring to boil.
Add pears in an upright position and cover with saucepan lid. Reduce to a medium heat and simmer for 20-30 minutes depending on the ripeness of the pears.
Poach pears until firm but tender. Test pears by inserting a knife.
Once cooked, use a slotted spoon to remove pears from saucepan and onto a serving plate
Remove cinnamon quill.
Continue to reduce the liquid in the saucepan uncovered until it becomes a light syrup consistency
Pour liquid over pears and serve with vanilla ice cream. Enjoy!
The poaching liquid will cover approximately the bottom 2cm of the pears. While the rest of the pear is not submerged in liquid, the steam generated by covering the saucepan with a lid will poach the pears beautifully.
Poached pears can be made one day in advance. Serve warm or chilled.