Ginger Syrup

As promised, the recipe for homemade Ginger syrup. Last time I told you a few ways to make some healthy soda alternatives.  Read how I gave up soda here and replaced it with healthy super stars here and here if you missed it!

Ginger Syrup 
I made this recipe from a cook book.

1 1/4 ounces of ginger root (peeled and grated)
1 3/4 cups of sugar
1/2 of lemon

Add all ingredients to a pot with water and boil. Strain.

It was good– really good, but when you are cutting out refined sugars, it won’t work long term.  What is girl to do? This girl needs something yummy that tastes fantastic, that isn’t going to reek havoc on her health.  She decides to healthy that recipe up.  Now sugars still helps give it sweetness,  but more natural sugars make it better for you and it keeps me away from all those highly refined, not good for me sodas. I had a bad problem with those.  So this is a great compromise and it tastes FANTASTIC.  The man of the house even devours this syrup.

Here is what you will need:
Ginger Root (peeled and grated, I cut off a few chunks from a root)
Lemon  (1/2 a lemon)
Water (1-2 quarts)
Honey (to taste I used 3 pounds)

Here is how it works:
1) Put a quart of water, ginger root and lemon in a pan.
2) Bring them to a boil.
3)  Simmer (mine went most of the day) to help infuse and reduce the mixture. Adding more water may be come necessary. The house smells lovely.
4) Strain it. This is great lemon ginger infusion/tea, but it isn’t syrup yet. If it seams weak, boil it to  reduce it to a  strong infusion.
5) Add  honey and lots of it. This is a syrup and you want it sweet and stir it all together (here is where you can get your supply–shameless plug I know)
6) If the honey is not mixing in well,  put the mix on the stove and  heat it.
7) Enjoy your yummy sweet ginger syrup.

This makes the most fantastic ginger ale.

To make Ginger Ale:
I mix 1 part ginger syrup with 2 parts carbonated water… YUM 🙂

To make 2nd Ferment Ginger Kombucca:
1)Add 2 or 3 Tablespoons of ginger syrup to 14 oz of kombucca tea
2) Cap the bottle and let it sit for a day at room temperature
3) Refrigerate.  It is super fizzy and tastes yummy.  I may need one now…

I use this syrup to add a bit of pizzaz to plain tea and to water keifer too!
How do you use ginger syrup? I would love to hear your ideas… drop me a comment!

 

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