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Janelle’s Immune Boosting Ginger Syrup

by | 8 Jun 2020

Need an awesome winter immune boost? Then try Janelle’s Immune Boosting Ginger Syrup. I always have some in the fridge or freezer. It has a peppery ginger bite, and is a fab winter-warmer now the colder weather has arrived. It’s also delicious mixed with soda water; a thirst quencher all year round.

Recipe makes 2 cups.

Ingredients

400g fresh ginger, unpeeled, thinly sliced
3 cups water
11/2 cups white sugar
4 lemons, juiced

Method

Step 1 – Combine the ginger and water in a saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer for 15 minutes. Set aside to cool for 1 hour.

Ginger in pot on the boil

Step 2 – Pour the contents into a blender (in batches) and blend until combined.

Ginger in blenderGinger after blending

Step 3 – Pour into a strainer lined with muslin or new chux cloth and place over a jug. Squeeze as much liquid out as possible, discard the solids.

Put ginger from blender into a strainerStraining Ginger into a saucepan

Step 4 – Pour the ginger juice back into a clean saucepan. Add sugar and lemon juice. Bring to the gentle boil over medium-high heat. Boil gently for 10 minutes until reduced slightly (see tip). Set aside to cool. Pour the cooled syrup into a sterilized bottle and refrigerate.

Bottle of Ginger

Step 5 – Use like regular cordial, adding to boiling water for a fabulous winter warming tea, iced water, soda or mineral water for a refreshing immune boosting drink.

Ginger in a bottle for storage and as a drink

Janelle’s tips

  • Use a slotted spoon to scoop up the ‘scum’ that rises to top of the syrup, this is just from the processed sugar;
  • Keep your eye on the pan and syrup as it boils. It can boil over quickly depending on size of your pan, and it’s a bugger to clean up!
  • The cordial will keep for 4-6 weeks in the fridge. It can also be poured into ice cube trays and frozen for up to 12 months.

Variations

Ginger lemon lime & bitters

Pour 1 tablespoon of chilled ginger syrup into the base of a chilled glass. Top with ice, chilled lemon lime bitters and serve.

Ginger & lychee slushie

Combine 2 tablespoons of ginger syrup, ½ cup undrained canned lychees, and 1 cup ice-cubes in a blender. Blend until well combined but still icy. Pour into a chilled glasses and serve immediately.

Ginger cranberry fizz

Pour 1 tablespoon chilled ginger syrup into a glass one-quarter-filled with crushed ice. Add 20ml chilled Bacardi rum or vodka and top with chilled cranberry juice.

Enjoy!

For more of Janells’ recipes click here.

Recipe © www.janellebloom.com.au

For more of Janelle’s recipes:

Find her on Facebook – Culinary in Bloom

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