Zesty Homemade Ginger-Lemon Syrup
Crafting Homemade Ginger-Lemon Syrup: A Perfect Winter Elixir for Ginger Tea
Today, we’re making a delightful Lemon Ginger Syrup, perfect for warding off winter colds! Ginger is in season from October to November, and fresh ginger this time of year boasts a wonderfully intense aroma – a spicy yet captivating fragrance. This syrup is not only great for colds and warming the body, especially beneficial for women, but also fills you with a sense of well-being throughout the winter. Enjoy this delicious and healthy homemade treat!
Main Ingredients- 350g fresh ginger
- 2 lemons
- 330g white sugar
- 2/3 cup honey
For Lemon Wash- Coarse salt
- Baking soda
- Vinegar
- Coarse salt
- Baking soda
- Vinegar
Cooking Instructions
Step 1
Begin by sterilizing the glass jar you’ll use for your ginger syrup. For homemade preserves, it’s crucial to sterilize the container to prevent mold. Place the glass jar in a pot of cold water, then bring it to a rolling boil. Once boiled, remove the jar, drain any excess water, and place it upright with the opening facing upwards. The residual heat will help evaporate any remaining moisture, ensuring it’s completely dry.
Step 2
Break the ginger into segments along its natural lines. Use a spoon or a paring knife to peel the skin off each piece.
Step 3
After washing the peeled ginger thoroughly, slice it thinly and then julienne it finely. To ensure maximum flavor and juice extraction, cutting the ginger into thin, delicate strips is more effective than thicker cuts.
Step 4
Since we’ll be slicing the lemons and using the peel, it’s essential to wash them meticulously. We are not juicing them for this recipe; instead, we’re using the whole fruit, sliced.
Step 5
Fill a bowl with water enough to cover the lemons. Add baking soda and a couple of drops of vinegar. You’ll notice a slight fizzing action. Let the lemons soak in this mixture for about 20 minutes. Afterward, scrub them well.
Step 6
Next, use coarse salt to scrub the lemon peels vigorously. Then, briefly blanch the lemons in boiling water, gently swirling them. This process helps to remove any waxy coating, leaving the peels feeling clean and slightly resistant. Since this is a blanching step and not boiling, immediately transfer the blanched lemons to a bowl of cold water to cool them down.
Step 7
Slice the cleaned lemons thinly. It’s important to remove and discard the very ends of the lemons and any seeds, as these can impart a bitter taste to the syrup.
Step 8
In a large bowl, combine the julienned ginger and sliced lemons. Add the white sugar, reserving a small portion to cover the top of the syrup in the jar later. Gently toss everything together to coat the ingredients evenly with sugar.
Step 9
Allow the mixture to sit for about 10 minutes before transferring it to the jar. This resting period helps the sugar draw out moisture from the ginger and lemon, making it easier to pack into the jar.
Step 10
Using tongs, carefully place the solid ginger and lemon pieces into the sterilized glass jar. Pour the accumulated liquid over the solids. Top with the reserved sugar, then pour in the honey. Your zesty and refreshing Lemon Ginger Syrup is now ready to enjoy!
