New This Month

Ginger-Lime Base

Use to make a Ginger Margarita.

  • Yield: Makes 1 1/3 cups

Source: The Martha Stewart Show, March 2011


  • 1 cup peeled and thinly sliced fresh ginger
  • 1 cup freshly squeezed lime juice
  • 1 cup sugar
  • 1 (1-inch) piece lemongrass, smashed and sliced
  • Coarse salt


  1. Preheat oven to 175 degrees. Line a baking sheet with a nonstick baking mat and set aside.

  2. Place ginger, lime juice, sugar, and lemongrass in a saucepan and bring to a boil over high heat. Carefully transfer to the jar of a blender or bowl of a food processor; blend until pureed. Strain through a fine mesh sieve and set juice aside for base mixture. Evenly spread remaining pulp on prepared baking sheet and transfer to oven until almost dry, about 2 hours. Remove from oven and let cool until completely dried.

  3. Place pulp in a small food processor and grind to a fine powder. Mix with an equal amount of salt and set aside for rimming cocktails.


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