Ginger Syrup: A Winter Health Booster
Ginger Syrup: A Winter Health Booster
How to Make Homemade Ginger Syrup for a Healthy Winter Tea
Discover the joy of making your own healthy and delicious ginger syrup with fresh, seasonal ginger. Perfect for warding off the winter chill, a spoonful of this homemade syrup mixed with warm water offers a comforting warmth and delightful aroma that soothes the soul. Sharing this homemade treat with neighbors doubles the pleasure! From 2kg of ginger, you can yield about 1 liter of syrup plus an extra 250ml bottle. Let’s craft this winter essential, a harmonious blend of invigorating ginger and zesty lemon.
Ingredients- Fresh Ginger 2kg
- Lemons 2
- White Sugar 500g
- Honey 1kg
- Sea Salt (a pinch)
Cooking Instructions
Step 1
Effortlessly Peel Ginger: First, soak the ginger in water and wash away any soil. Then, place the ginger inside an onion bag and rub it vigorously. This method will remove most of the skin. Alternatively, you can crumple aluminum foil and gently rub the ginger skin to peel it off easily.
Step 2
I find wearing a coarse scrubbing glove, like those used for cleaning root vegetables, works wonders. For larger pieces, break them into smaller sections after an initial peeling. Then, use a knife or the back of a spoon to meticulously scrape away any remaining skin, ensuring every nook and cranny is clean.
Step 3
For the 2kg of ginger, slice it into roughly 0.5cm thick pieces, suitable for juicing. While ginger syrup is delicious on its own, you can enhance its flavor by adding ingredients like pear, lemon, or jujubes according to your preference. I’m adding two lemons for a refreshing, zesty twist.
Step 4
Now, feed the sliced ginger into your juicer and extract the fresh ginger juice. Let the juicer work its magic to yield a concentrated, fragrant juice.
Step 5
Thoroughly wash the lemons by rubbing their peel with coarse salt to remove any wax or impurities. Next, immerse the lemons in boiling water and roll them for about 30 seconds to blanch. Immediately rinse them under cold water and pat them dry. Since we’ll be using the peel, this thorough cleaning and blanching step is crucial.
Step 6
Allow the freshly extracted ginger juice to sit undisturbed for about half a day. During this time, the starch in the ginger will settle at the bottom, helping to separate the clear juice from the sediment.
Step 7
While the ginger starch is settling, juice the blanched lemons as well. The aromatic oils from the lemon peel will add another layer of delightful fragrance to the ginger syrup.
Step 8
After half a day, carefully pour the clear ginger juice from the top into a large pot, leaving the settled starch behind. Avoid adding the sediment. Now, add the freshly squeezed lemon juice to the pot and mix well.
Step 9
Add the sugar to the ginger-lemon juice mixture and bring it to a simmer over medium-low heat. (Tip: If you’re also making candied ginger (pyeongang), you can incorporate the sugar syrup from that process here for a richer flavor.) Stir continuously until the sugar is completely dissolved and the mixture begins to thicken slightly.
Step 10
To preserve beneficial nutrients like vitamins, honey is added towards the end of the cooking process, not at the beginning. Once the ginger syrup has reduced and thickened to your desired consistency over medium heat, lower the heat to low. Add the honey and continue to simmer gently until it reaches a syrupy, pourable consistency – not too thick, not too thin.
Step 11
Prepare your glass jars by washing them thoroughly. Then, sterilize them by immersing them in boiling water (hot water sterilization) from the opening down to the bottom. After sterilizing, ensure the jars are completely dry before filling. Any remaining moisture can cause the syrup to spoil.
Step 12
Once the ginger syrup has cooled slightly after cooking, carefully ladle it into the sterilized and thoroughly dried glass jars.
Step 13
Pour hot water over a spoonful of the ginger syrup, add a few pine nuts if desired, and enjoy. It’s incredibly soothing for a sore throat or a feeling of congestion.
Step 14
The addition of lemon during the syrup-making process provides a delightful citrusy brightness that beautifully complements the spicy warmth of the ginger.
Step 15
With its warming ginger essence and the refreshing zest of lemon, a cup of this ginger tea is sure to chase away the coldest winter blues! It’s the perfect healthy beverage to keep your family feeling cozy and well.
Step 16
While making the ginger syrup, I also prepared some delicious candied ginger (pyeongang) from the leftover ginger. I’ll be sharing a separate recipe for making candied ginger in detail soon, so please stay tuned!
