Penland Gingerade

Gingerade

I've been attending residential art classes at the Penland School of Crafts in North Carolina off and on since 1996. What with juggling 24-hour studio access and whatever work-study job I've been assigned, I tend to push myself hard while I'm there, often teetering on the edge of what could be a disastrous illness.

Gingerade to the rescue! Over the years, the Penland Coffee Shop has migrated and mutated, but this spicy, invigorating brew has been a blessedly constant presence on the menu. I can't begin to calculate how many gallons I must have bought.

Now I make this versatile tonic at home, bringing a little bit of Penland magic to whatever creative or physical challenge I happen to be facing. Wretched winter cold? Hot with extra honey, and maybe a touch of whiskey. Demoralizing summer cold? Full-strength over ice. Looming exhibition deadline? Fancied up with seltzer and a lime wedge.

Gingerade

(As written the recipe recipe makes 2 quarts, but it's easy math to scale up for bigger batches.)

1 c peeled and thinly sliced ginger

1 t whole cloves
4 cinnamon sticks
2 whole lemons, washed and quartered with peels left on

2 quarts water

Combine the above ingredients and simmer for 2 hours. Strain out the chunks and while the liquid is still hot add 2 cups of orange juice and 1 cup (or to taste) of your favorite sweetener (honey, agave, sugar, brown sugar, or succanat work fine). Stir until the sweetener is dissolved. Serve hot or cold, straight or diluted with still or fizzy water.