Homemade Ginger Syrup: A Warming Elixir for Winter
Homemade Ginger Syrup: A Warming Elixir for Winter
Craft Your Own Health Tonic: The Ultimate Guide to Making Winter Ginger Syrup
After the challenge of peeling 10kg of ginger sent by my uncle, I’ve crafted this essential winter health tonic: Ginger Syrup! This recipe is perfect for boosting immunity and warding off colds during the chilly months. Its aromatic and slightly spicy notes will warm you from the inside out, making it a delightful treat in a hot cup of tea.
Ingredients- 1.5kg fresh ginger
- 1.5kg granulated sugar (or brown sugar)
- 30g pure honey (optional, for enhanced flavor)
Cooking Instructions
Step 1
First, thoroughly wash 1.5kg of fresh ginger under running water to remove any dirt or debris. Carefully peel the skin using a vegetable peeler or a small knife. While ginger peels contain beneficial properties, it’s best to remove only the thickest parts for a smoother syrup.
Step 2
Cut the peeled ginger into manageable pieces and process it in a juicer or blender to extract the ginger juice. If using a blender, chop the ginger finely and add a small amount of water to aid blending. Strain the extracted juice through a fine sieve or cheesecloth to obtain clear ginger liquid, discarding any pulp.
Step 3
Pour the strained ginger juice into a pot and let it sit at room temperature for about 1 hour. This step helps to slightly evaporate some of the water content, concentrating the juice and mellowing the pungent flavor of the ginger.
Step 4
Add the ginger juice (after resting at room temperature) along with an equal weight of sugar (1.5kg) and 30g of honey to the pot. (The honey is optional; you can make it with sugar alone.) Heat over medium-low heat, stirring continuously with a spatula until the sugar is completely dissolved and well incorporated into the ginger juice. Simmer gently for approximately 40 minutes, or until the mixture thickens. It’s crucial to stir constantly to prevent sticking.
Step 5
Prepare the container(s) for the ginger syrup by sterilizing them with boiling water. Ensure they are completely dry before use. To sterilize, invert the jars in boiling water for about 5 minutes, then remove and let them air dry upside down. This step is essential for safe and long-lasting storage.
Step 6
During the simmering process, skim off any foam that rises to the surface. The syrup is ready when it coats the back of a spoon with a slightly thick consistency or flows down slowly. It’s best to stop cooking when the syrup is slightly thinner than your desired final consistency, as it will thicken further upon cooling.
Step 7
Carefully ladle the finished ginger syrup into the sterilized jars, filling them about 80-90% full. Allow the syrup to cool completely before sealing the jars. Store the ginger syrup in the refrigerator. Letting it mature for 1-2 days before consuming will enhance its rich flavor.
