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/ck/ - Food & Cooking

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14123391 No.14123391 [Reply] [Original]

>a few pieces of ginger
>2 squeezed limes
>2 squeezed oranges
>+300 ml of water
>brown sugar to taste
I've really take a liking to this, is it strange or is it a known beverage somewhere?
/juice/ general I've guess

>> No.14123402

>>14123391
Yes, this is a little-known beverage called "lemonade".

>> No.14123407

add some rum and water it down a little more and you've pretty much got what they used to give sailors to stave off scurvy.

>> No.14123411

juicing is dogshit, make smoothies.

>> No.14123435

>>14123402
>orange
>ginger
yeah this is not just lemonade nigger

>>14123407
nice
>add some run
you I've been wondering how would this recipe would come out in a /homebrew/ kinda stuff

>> No.14123620

>>14123411
>juicing is dogshit, make dogshit

>> No.14123651

>>14123391
The union of ginger and citrus is an old thing. You've references to it in all sorts of things. It's not strange, I don't think the specifics are quite there, though.

>>14123435
>I've been wondering how would this recipe would come out in a /homebrew/ kinda stuff
Probably awful, actually. Citrus does not ferment well. What might be best is getting a few slivers of ginger, the lemon peels, the orange peels, putting it in rum for a day or two, then passing it through a sieve and topping it off with simple syrup for a good liqueur.

>> No.14124316

>>14123651
>Probably awful, actually. Citrus does not ferment well
do you have any reference for that? I was checking /homebrew/ and cider seems quite common thing, there is even ginger cider thing that looks tasty
is it because of a too acidic content?
I was also thinking of throwing in raw sugar cane juice (which is main raw material for cachaça), so that it serves as extra meal for the fermentation too

>> No.14124427

>>14124316
>do you have any reference for that?
The fact that there is no fermented thing out of citrus fruits. We'd have done something like that already, humanity will ferment everything and anything.
>I was checking /homebrew/ and cider seems quite common thing, there is even ginger cider thing that looks tasty
Cider is made from apples, which have plenty of sugar.
>is it because of a too acidic content?
That, the way that citric acid works means that it gets very bitter as it oxidizes, and the overall lack of sugar.
>I was also thinking of throwing in raw sugar cane juice (which is main raw material for cachaça), so that it serves as extra meal for the fermentation too
Yeah, that's nice, but at that point you risk running into a mash scenario where it'd be best used for distillates. I've had fermented sugar cane juice before, it's not that good.

Since you're focused on it, take a page from the Finns. Make a sugar wine, and flavor it with lemon and orange and ginger once you're done.

>> No.14125037

Good way to burn your fuckin esophagus to shit - so much damn acid

>> No.14125046
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14125046

For me it's 'va 'ji 'na juice, nice and creamy.

>> No.14126397

>>14123391
Why are you blending it? Just put the ingredients in a mason jar and leave over night. Much better flavor. Your literally making lemonade you stupid nigger. Stop blending poop.

>> No.14127289

>>14126397
>blending poop
excuse me wut niggar?
also what are you suggesting with leaving over night, for what purpose?
I just made juice, what is the poop in that?

>> No.14127306

>>14125046
hehe, vagina

>> No.14129063

>>14123402
>not a single drop of lemon
get a load of this guy