{"id":25185,"date":"2012-06-10T18:32:27","date_gmt":"2012-06-10T22:32:27","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25185"},"modified":"2012-06-10T18:32:27","modified_gmt":"2012-06-10T22:32:27","slug":"homemade-ginger-ale-with-rosemary%e8%87%aa%e5%ae%b6%e8%a3%bd%e3%82%b8%e3%83%b3%e3%82%b8%e3%83%a3%e3%83%bc%e3%82%a8%e3%83%bc%e3%83%ab%e2%99%aa%e3%83%ad%e3%83%bc%e3%82%ba%e3%83%9e%e3%83%aa%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25185&lang=en","title":{"rendered":"Homemade Ginger Ale with Rosemary
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Homemade Ginger Ale with Rosemary<\/strong>
\nJune 9, 2012<\/em><\/p>\n

I made ginger compote (or ginger jam) for using something. Unexpectedly, I ended up with delicious ginger syrup as well. Of course I didn’t want to waste this syrup so I decided to make ginger ale with this. I added soda to the syrup and served with ginger compote slices and fresh rosemary from my herb garden. Terry and I loved the combination of the fresh smell of the rosemary and the spiciness of the ginger ale. I don’t think I can go back to the store-bought ginger ale after tasting this homemade one. It’s amazing you can really taste so much ginger in the soda and it’s absolutely delicious and so refreshing!<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Homemade Ginger Ale with Rosemary June 9, 2012 I made ginger compote (or ginger jam) for using something. Unexpectedly, I ended up with delicious ginger syrup as well. Of course I didn’t want to waste this syrup so I decided to make ginger ale with this. I added soda to the syrup and served with […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-25185","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25185"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25185\/revisions"}],"predecessor-version":[{"id":25199,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25185\/revisions\/25199"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}