Honey Ginger Syrup (Ginger Tea)

Name: Honey Ginger Syrup (Ginger Tea)
Cuisine: American
Ingredients: 300 grams Ginger; 300 grams Honey; 1 all of it The ginger left over from making ginger extract; 60 grams Soft light brown sugar; 1 Granulated sugar

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

Ginger Syrup:
300 gramsGinger
300 gramsHoney
Added bonus [Candied ginger]
1all of it The ginger left over from making ginger extract
60 gramsSoft light brown sugar
1Granulated sugar

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Steps

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.