Pear Ginger Syrup for Seasonal Sore Throats
Prevent Colds This Season! Homemade Pear Ginger Syrup Recipe for Sore Throats
As the seasons change and your throat feels scratchy or your nose feels stuffy, why not make a delicious pear ginger syrup with fresh, seasonal ginger and sweet pears? The invigorating spiciness of ginger combined with the refreshing sweetness of pear creates a soothing syrup that can help ease your throat and support your health during transitional weather. We’ll also share tips on how to use the accompanying ginger-infused liquor!
Main Ingredients- Ginger 2kg (approx. 900ml after peeling and preparation)
- Pears 3 medium-sized (approx. 700ml)
- 1.8L Soju for infusions (for ginger liquor)
Syrup Seasoning- Salt 1 tsp
- Sugar 2-3 cups (adjust to taste)
- Acacia Honey 2 cups (adds sweetness and depth)
- Salt 1 tsp
- Sugar 2-3 cups (adjust to taste)
- Acacia Honey 2 cups (adds sweetness and depth)
Cooking Instructions
Step 1
Peel the fresh ginger thoroughly and ensure it’s completely dry. Then, chop it into small pieces and process it into a fine mince using a food processor or chopper. Place the minced ginger into a straining bag (like a dashi bag) and squeeze out only the juice for a clean result. (Tip: If using a blender, ginger alone can be hard to blend. Try adding chopped pear to help it process smoothly. I intentionally used a chopper for the ginger solids to make ginger liquor, keeping it slightly coarser.)
Step 2
Wash the pears well, remove the core, peel them, and chop them into manageable pieces. Blend them in a mixer until smooth. Similar to the ginger, place the blended pear in a dashi bag or cheesecloth and squeeze out only the juice. (Tip: Using a dashi bag yields pure juice without pulp. Cheesecloth might let a little pulp through, so be aware.)
Step 3
Place the ginger pulp left over from juicing into a clean storage container. Pour the 1.8L of soju (for infusions) over it, ensuring the ginger is fully submerged. Seal the container tightly and let it mature in a cool place for 1-2 years. This will create an excellent ginger liquor that effectively removes unwanted odors and adds umami. Use small amounts of this ginger liquor in meat dishes, fish preparations, or braises to enhance flavor complexity.
Step 4
Now, let’s make the pear ginger syrup. Combine the ginger juice and pear juice obtained from steps 1 and 2 in a pot. Before boiling, let the mixture sit undisturbed for about 2 hours. This allows the white starchy sediment to settle at the bottom, which helps mellow the ginger’s pungency and improves the syrup’s texture.
Step 5
Carefully pour off the clear liquid from the top into a clean pot, leaving the settled white starch behind. Add the sugar and salt to the liquid and stir well until fully dissolved, ensuring there are no lumps. Now, turn the heat to high and bring the mixture to a boil.
Step 6
Once boiling, stir occasionally to prevent sticking. When the liquid has reduced to about half its original volume, add the acacia honey and mix thoroughly. Reduce the heat to medium and continue to simmer gently after the honey is incorporated.
Step 7
Continue simmering until the mixture is reduced to about one-third of its original volume. It will start to look foamy, with bubbles rising to the surface. Simmer for approximately 10 more minutes, stirring constantly. Then, turn off the heat and let it cool completely. Adjust the consistency to your preference during this simmering process.
Step 8
While hot, the syrup will have a pourable consistency, but as it cools, it will thicken to a rich, spoon-coating texture, similar to a thick soup. Portion the cooled pear ginger syrup into sterilized glass jars. Store in the refrigerator. You can enjoy it by mixing it with warm water as a soothing drink for sore throats, or use it in various braised dishes and side dishes to add a wonderful depth of flavor.
