16 Tbsp(s)
64 drop(s)
1 cup
2 cup(s)
24 ounce(s)
16 leaves(s)
4 whole(s)
16 Tbsp(s)
64 drop(s)
480 g
672 g
16 g
First, make the ginger syrup. Add ginger, erythritol and water to the Instant Pot.
Close the lid and turn to “manual”. Choose the high setting and 30 minutes on the timer.
When done cooking, quick release the pressure cooker.
Strain and pour into a glass jar. (Note: This make 16 servings of 2 Tbsp. ginger syrup)
To make Moscow Mules: Pour 1.5 ounce vodka, 2 Tbsp. ginger syrup and few cubes of ice to a copper mug. Top each with 6 ounces sparkling water. Stir and sweeten with stevia.
Serve with lime wedge and garnish with mint leaf.
0.2 Servings Fruits / 0 Servings Vegetables
Calories: 107.6
Omega-6 / Omega-3 ratio: 1 : 1
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