Ginger Honey-Lime Syrup
- CROME
- Jan 6, 2016
- 3 min read
If you feel an illness coming on, or battling the common cold, flu, or even digestion problems...maybe you just want to rid some of the toxins in that body of yours! Well, I have something for you!
In this new year I'm going to get back to blogging and personal endeavors in branching out in my artistic career. This year's about expanding, networking, discipline, and new habits.What better way to start off with a healthy kick!
Checklist:
(This recipe is extremely flexible, it all depends on your taste buds and tolerance on what you choose to add and how much of it – I always taste when I come back to stir the ginger within the saucepan)
- Ginger Root (cut in “chip shape” or like “fries” or “carrot sticks”)
- 4 cups of water (or however little or much you want)
- Metal spoon
- Medium Saucepan
(optional additions below)
- Honey
- Fresh squeezed lime juice from 1 Lime
The first few times I created this, I wanted it just raw - no lime or honey, as I like to be able to adjust the strengths of the ingredients. Also, you can use the ginger syrup for other uses; whereas, maybe you don't want the honey or lime, but instead you’d like to add some lemon and cinnamon! This last batch (pictured) I actually added the honey and lime juice into the saucepan from the start – and it’s really, really good. Yum.
Also, one great tip that I found online was to peel your ginger with a spoon! As ridiculous as that sounds, I can’t explain how much better it is than a potato peeler. I wasted a lot of usable ginger in my first few batches. And with that being said, after you make the ginger simple syrup, you will have these lovely tender ginger pieces left. After dousing and stirring in some honey, I simply cook off the remaining liquid on them, and then set aside to dry a bit on a rack or wax paper – and then I place the ginger pieces in the oven on a cookie sheet, lowest temp possible with the door left ajar – this acts as your own personal dehydrator! Check frequently, but this generally takes about an hour or so until they are chewy – and they’re so good. Mine never seem to last after I get my hands on them!
So, to backtrack – that ginger simple syrup you poured out of that saucepan with the remaining ginger pieces…I start with 4 cups of filtered water in the saucepan and cut the ginger pieces in strips, they kind of look like ginger fries, and toss them in. Stirring frequently, I end up making two batches of the simply syrup using the same ginger pieces. I also frequently add up to 2-3 more cups of water while simmering. Don’t worry, it will still be potent. Trust me. So, after about an hour of it simmering in the pan, you’ll want to take a funnel to transfer the liquid to a container – as you can see, I enjoy mason jars. I actually enjoy all the pulp and bits of ginger that are floating around, but you can filter if you want a more refined and polished simple syrup.
For example, I created a batch to make a kid’s Autumn Spiced Apple Ginger punch – but I know that kid’s do not like floaties – so I made sure to strain.
Like I previously stated, this recipe is easy peasey and super flexible in making it your own. I feel like I’m finally getting the proportions of each that I like – so go experiment!
Now, go pour yourself some vodka, add some of that ginger honey lime simple syrup, and a fresh wedge of lime, along with some club soda or sparkling mineral water – and have yourself the best Moscow Mule EVER! …the next morning boil some hot water, add your simple syrup, along with more fresh squeezed lime, lime or even orange peel, your choice of tea – and you’ll feel like you can conquer the world! I don’t even need the tea, quite honestly. Hot water mixed with all of the above still makes me feel incredible.
Hope you enjoyed!
<3 CROMEkitchen
Comments