Honey Ginger Syrup (Ginger Tea)
Up until recently, I had just been soaking ginger in honey, but my aunt taught me how to make ginger syrup.
The amount of sugar used to make the candied ginger should be 20% the weight of the original amount of ginger used when making syrup.
Adding 1 teaspoon lemon juice to the syrup makes it taste delicious (for ginger tea and sweets), but since the syrup can also be used for cooking, I decided that it's best to leave it out.
Even after 1 day of soaking the ginger will produce a lot of extract, but don't be impatient! Allow the ginger to slowly soak for 5 days. It will result in a mildly spicy delicious syrup.
While soaking in Step 3, give the jar a shake from time to time to dissolve the honey.
In Step 5, remove the scum when simmering. Recipe by La Land
Honey Ginger Syrup (Ginger Tea)
Up until recently, I had just been soaking ginger in honey, but my aunt taught me how to make ginger syrup.
The amount of sugar used to make the candied ginger should be 20% the weight of the original amount of ginger used when making syrup.
Adding 1 teaspoon lemon juice to the syrup makes it taste delicious (for ginger tea and sweets), but since the syrup can also be used for cooking, I decided that it's best to leave it out.
Even after 1 day of soaking the ginger will produce a lot of extract, but don't be impatient! Allow the ginger to slowly soak for 5 days. It will result in a mildly spicy delicious syrup.
While soaking in Step 3, give the jar a shake from time to time to dissolve the honey.
In Step 5, remove the scum when simmering. Recipe by La Land
Cooking Instructions
- 1
Do not remove the skin of the ginger. Wash well, and cut out any damaged sections.
- 2
Use a slicer to slice the ginger, then put the slices in a jar.
- 3
Pour honey into the jar and seal with a lid. For 5 days, store it in a dark place, away from direct sunlight, in order to extract the ginger juice.
- 4
Pour the contents of the jar into a sauce pan, then simmer over medium heat for about 5 minutes. Strain and remove the ginger. Press down on the ginger with the back of a ladle to squeeze out the juice.
- 5
Return the honey and ginger juice to the sauce pan and warm over medium heat. Simmer until it thickens and is reduced by about 1/2 the amount, then it's done.
- 6
It will harden after cooling, so be sure not to simmer for too long.
- 7
Stir boiling water for ginger tea, dilute with carbonated water to make ginger ale, spread it on a slice of bread, or use it in cooking or sweets. It's very versatile.
- 8
Candied ginger: Combine the leftover ginger from Step 4 with brown sugar in a sauce pan and set on low heat. Simmer to evaporate the liquid, taking care not to burn it.
- 9
After about 10 to 15 minutes, the sugar will boil down and become sticky. This indicates that it is ready. Evenly spread the slices out without overlapping on a wire rack to dry.
- 10
After 1 to 2 days of sitting in a well-ventilated area, it should be completely dry. It is ready to eat when the sugar is no longer sticky and doesn't create "threads" when touched.
- 11
Coat with granulated sugar, then it's done. The granulated sugar is optional; you can also stop at Step 9.
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