Ginger Fruit Compote
Serves 4 people
1 cup Strawberries stemmed and halved
1 cup peaches
1/2 cup Kilimanjaro Ginger Syrup
1/8 tsp Salt
2 tbs cold water
1 tbs corn starch
Cook the berries in Ginger Syrup over low heat for 3 minuets. Mix corn starch and water together to form slurry and stir in to berries and simmer for 30 seconds. Chill and serve. Try serving this over shortcake, pound cake, or ice cream.
Sunrise Ginger Syrup Dressing and Marinade
Makes about 12 ounces
1/4 cup Vegetable oil
1/3 cup Kilimanjaro Sunrise Ginger Syrup
2 tbs Apple Cider Vinegar
2 tbs Orange Juice
1 tsp Lemon Juice
1/4 tsp Coriander
1/4 tsp Turmeric
1/4 tsp Pepper to taste
1/4 tsp Salt to taste
Whisk all ingredients together in mixing bowl and serve. Makes a great summer salad dressing and it goes well with fruit. This is a great marinade for fish and also works well with chicken and pork.
Sahara Ginger Smoothie
Yields about two 12 oz. servings
1/2 cup Orange Juice
1/4 cup Pineapple Juice
1/4 cup Club Soda
1 Banana
1/2 cup Ice crushed (about 4 cubes)
4 oz Kilimanjaro Ginger Syrup
Blend all ingredients in blender until smooth.
Tropical Mint Ginger
Yields about two 12 oz. servings
1/2 cup Soy, Rice or Skim Milk
1/2 cup Pineapple chopped
1/2 cup Mango or Papaya
1 Mint leaf
1/2 cup Ice crushed (about 4 cubes)
4 oz Kilimanjaro Ginger Syrup
Blend all ingredients in blender until smooth. Also try adding 1 tablespoon of unsweetened coconut milk.
Ginger Tea (hot or cold)
1/4 cup Kilimanjaro Sunrise Ginger Syrup
3/4 cup tea
Serve over ice for a cool refreshing drink or hot for a spicy warm drink.
Ginger Juice
Makes 1 serving
1/4 cup Kilimanjaro Sunrise Ginger Syrup
3/4 cup orange juice
Serve over ice for a cool summer drink. This method works great with any fruit juice.
