- 1 cup water
- 1 cup molasses
- 1 tablespoon minced fresh gingerroot
- 6 whole cloves
- 1 cinnamon stick (3 inches), crushed
- 6 cups lemon-lime soda, chilled
- Whipped cream and crushed gingersnap cookies
- In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Strain and cool.
- In a large pitcher, combine molasses mixture and soda. Pour into glasses. Garnish with whipped cream and cookie crumbs. Yield: 8 servings.
Originally published as Gingerbread Fizz in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p92
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