Gingerol Dihydrogen Monoxide
Fresh ginger gets its characteristic bite from gingerol which is structurally similar to capsaicin, the molecule that gives chili peppers their heat. When dried, the gingerol is dehydrated to 6-shogaol; when cooked, it breaks down to zingerone. Zingerone is the hottest of the three but is still a thousand times milder than capsaicin.
This aqua fresca needs a few hours in the refrigerator, but is a refreshing way to enjoy gingerol.
3 cups watermelon (seeds removed)
1 cup water
Juice of one lime (~2 tablespoons)
1 tablespoon ginger juice (grate ginger onto a paper towel or coffee filter, then squeeze into a bowl to remove juice)
1-2 tablespoons sugar
Ice cubes (optional)
1. Combine watermelon and water in a blender; blend until smooth.
2. Add in the ginger juice, lime juice, and sugar; blend until well-mixed.
3. Refrigerate mixture for 3-8 hours to allow flavors to mature.
4. Stir, then serve (with or without ice).