Refresh obsessed

The forecast for the weekend: hot and humid. My plans? Stay cool and refreshed–and one way I’m going to do that is to whip up a batch of this incredible cucumber ginger elixir that I discovered in Napa at Trefethen Vineyards. 

Post-5k race at this lovely winery, the gracious Trefethen family hosted us runners, serving both some of their incredible wine and this delicious elixir (courtesy of chef Chris Aiken).

Making ginger syrup may seem a bit tedious, but the results are soo worth it!

CUCUMBER GINGER ELIXIR

1/2 cup cucumber juice

1 Tbsp ginger syrup

1 Tbsp lime juice

1 cup ginger ale

2 mint leaves, torn

For the cucumber juice: Peel and puree or blend 2 English cucumbers.

For the ginger syrup: Place equal parts sugar and water in a saucepan. Add 1 Tbsp of peeled and roughly cut ginger. Warm until sugar is dissolved. Let steep for 10 minutes. Remove ginger chunks. Cool

Assembly: In a mixing bowl or medium-sized pitcher, combine all of the ingredients. Whisk or stir until well incorporated. Serve over ice and garnish with a slice of cucumber, mint leaf, or lime, if desired. 

Makes 4 pint-sized servings.

3 Comments June 18, 2010