“Ginger as Dioscorides reporteth, is right good with meat in sauces, or otherwise in conditures; for it is of an heating and digesting qualitie, and is profitable for the stomacke, and effectually opposeth it selfe against all darkness of the sight; answering the qualities and effects of Pepper. ” ~ Gerard 1
The dried root of Ginger (Zingiber officinale) has been used “as a condiment and aromatic stimulant from ancient times”2. And from the 15th century, ginger was exported from Zanzibar – a possible origin of the Latin, Zingiber – for use by healers, monks and herbalists in syrup, tincture, and other carminative simples.
The tradition of flavoring drinks with ginger may have originated long before the 1700’s but we do know that in England, from around the middle of the 18th century, ginger was fermented with sugar, water, and a starter culture to make an alcoholic beverage that quenched thirst and quelled stomachs at the same time. That drink was called ginger beer and it has survived – with and without alcohol – right up to the present time.
Almost a century later (1890 to be precise), an enterprising Canadian chemist, John McLaughlin, began bottling his own soda water. Never one to coast, McLaughlin’s experiments with natural flavorings and recipes led him to his greatest accomplishment, Canada Dry® Pale Ginger Ale, invented in 1904. Originally made with real ginger, Canada Dry Ginger Ale was designed as a non-alcoholic, refreshing drink and it also became a perfect bedside anti-emetic as well as a mixer for alcoholic drinks.
Anti-emetic? Ginger root is used as a natural remedy for nausea and vomiting, which is why many people of my generation actually remember being given a serving of ‘flat’ ginger ale if we were sick with the ‘flu. Ginger ale was decanted to a glass and set aside to rest until all of the bubbles disappeared, leaving a sweet, ginger-flavoured liquid that was effective in calming upset tummies. Today, this isn’t possible because Canada Dry® Ginger Ale does not list ginger in the ingredients.
Fast-forward to 2023 and the recent “discovery” and excitement around fermented foods, which fostered a modern take on historic ginger ‘beer’ or ginger ‘ale’ drinks. It’s called Ginger Bug (recipe follows) and is made by combining grated fresh ginger with a small amount of sugar and water. Sound familiar? The now popular Ginger Bug drink is actually Ginger Beer however, while it is fermented, it contains no significant amount of alcohol.
We’ve been taking good, great gulps of ginger for medicine, as a thirst-quencher, and to mix with alcoholic spirits for a very long time. What follows is a clutch of non-alcoholic beverages that pair ginger with popular flavour affiliates such as lemon, carrot, chocolate, cream, apples, cider vinegar, honey, pears, rhubarb, peaches, and mint.
RECIPES
(Makes about 2 cups)
Bugs (bacteria) make this drink a probiotic. It uses friendly bacteria, similar to bacteria that are already inside your body, especially your gut, to produce a slightly sour-tasting, naturally carbonated drink. Probiotics boost the immune system, prevent and help heal urinary tract infections, improve digestion, and help treat inflammatory bowel conditions.
Like other fermented foods (tea, coffee, yogurt, sourdough bread, sauerkraut), this drink provides food in the form of sugar for the wild microorganisms floating around and on us at all times. In return, those tiny organisms multiply and replenish the microorganisms that live in our insides, helping to keep us well.
Ingredients:
2 large pieces (each 2-inches long) fresh ginger root, divided
½ cup sugar, divided
2 cups cold, non-chlorinated water
To use the lightly carbonated ginger drink, strain the liquid using a fine mesh strainer. Save the grated ginger in a sealed container and use in recipes calling for fresh ginger or compost it. Store the strained ginger liquid in a clean jar with a lid for up to 3 weeks, adding 1 teaspoon each of grated ginger and sugar once per week.
To Use Ginger Bug for Fizzy Drinks: In a jug, combine ¼ cup strained Ginger Bug and 4 cups mint or lemon herbal tea or fresh apple, peach, pear, or orange juice.
Makes about 2 cups
Tepache is a Mexican-style, fresh water or agua fresca beverage that is similar to Ginger Bug, but fermented by the sun, which speeds up the fermentation process. Like Sun Tea or Moon Water, this cool and refreshing drink is set outside in the garden to take warmth and energy from the sun (or the moon). I love that this recipe uses the peel from a whole pineapple, making it a Reduce Food Waste recipe.
Ingredients:
4 cups water
Juice of ½ lemon
½ cup brown sugar or piloncillo*
1 fresh pineapple
1 piece ginger root (2-inches), chopped
1 stick cinnamon (2-inches)
Fruited Ginger Syrup to taste (recipe follows) or maple syrup
Makes 1 cup
Used to sweeten and enhance cocktails, iced juices, teas, refreshers, and smoothies, this syrup is versatile because it complements so many flavours. For a lighter fruit flavour, use perfectly ripe pears or peaches in place of the apples.
Ingredients:
1 cup water
1 cup granulated sugar
2 cups coarsely chopped apples, skin on
2-inch piece fresh ginger, peeled and chopped or grated
2 tablespoons grated orange or lemon zest
1 tablespoon apple cider vinegar
Makes 3 cups
It’s Agua Fresca or “cool water” with a definite spike of ginger and it’s the ideal drink any season, any time of day because it hydrates and nourishes the very cells of our bodies. This is a healthy morning, mid-afternoon, or early evening ritual to add to your daily H2O intake. Any fresh soft, fleshy fruit such as berries or stone fruit—cherries, plums, peaches, apricots—will work.
Ingredients:
½ lemon
2 cups water
1 cup coarsely chopped pineapple
1 cup coarsely chopped honey dew melon or stone fruit (see above)
1-inch piece fresh ginger, chopped
Fruited Ginger Syrup or honey to taste
Even with the ginger and chile pepper, in a weirdly wonderful way, this chiller with heat works to slake thirst in the dense heat of summer. You could make it a Shandy by adding non- or alcoholic Ginger Beer. Try carrot juice or lemon-ginger tea in place of the Ginger Bug.
Ingredients:
1 cup Ginger Bug or Tepache (recipes above) or water
4 ice cubes
2 cups cubed cantaloupe melon, pineapple, or mango
3 tablespoons Fruited Ginger Syrup or maple syrup or honey
juice of ½ lemon or lime
1 1/2-inch piece ginger, peeled and sliced
½ small jalapeño pepper, trimmed and sliced
Makes 2 drinks
This one is a keeper. Easy to make anytime, it’s especially useful at breakfast because it brings nut protein to your hungry tummy. And the fibre in the fruit has enough staying power to fuel your morning. Make it the night before for a quick getaway (shake, sip, and sigh with pleasure).
Ingredients:
1 ½ cups almond milk
1 banana, fresh or frozen, peeled and cut into chunks
6 dates, chopped
3 tablespoons peanut butter (smooth or crunchy)
3 tablespoons cocoa powder
2 tablespoons hemp hearts
2 tablespoons chia seeds
1 tablespoon chopped fresh or candied ginger
FOOTNOTES
1 A History of Herbal Plants, Richard Le Strange; page 262.
2 as above
BIBLIOGRAPHY
Le Strange, Richard. A History of Herbal Plants. New York: Arco Publishing Company Inc., 1977.
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I love this magazine! I first saw this magazine at the Toronto Health Show many years ago! I would love to meet some of these "What I call healing artists/Doctors" this spring, or for them to call me when the weather is not so cold ! Best regards, Gabriella Pennacchietti (416-262-7394)
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