Homemade Ginger Syrup with Honey: A Warming Elixir
How to Make Ginger Syrup with Honey for Respiratory Health
Ginger, known for its warming properties, pungent taste, and lack of toxicity, is revered in traditional medicine, even documented in Donguibogam. It’s celebrated for its ability to invigorate Qi, soothe nausea, and expel cold and dampness from the body. In our modern times, this potent root is a fantastic ally for combating seasonal ailments like colds and rhinitis, effectively easing coughs and phlegm. The antioxidants found in ginger also play a crucial role in balancing the immune system and reducing inflammation, which can be beneficial for alleviating arthritis symptoms. This recipe harnesses the full benefits of ginger, expertly blended with the natural sweetness of honey to create a soothing and health-boosting syrup.
Ginger Syrup Ingredients- 2kg fresh ginger
- 1.3kg granulated sugar or brown sugar
- 1kg honey
Cooking Instructions
Step 1
Begin by thoroughly cleaning the ginger. Soak the ginger in water for about 10 minutes to loosen any clinging soil. Break the ginger into manageable pieces, which makes it easier to scrub. Rinse them under running water twice until clean.
Step 2
Next, peel the ginger using a sharp knife or a vegetable peeler. Carefully remove any bruised or damaged parts.
Step 3
After peeling, rinse the ginger again under cold water to remove any remaining dirt or impurities. Drain the ginger thoroughly, ensuring no excess water remains, as this can affect the shelf life of the syrup.
Step 4
For a concentrated ginger flavor, using a juicer to extract the ginger juice is highly recommended. If you don’t have a juicer, you can thinly slice or julienne the ginger instead. These slices can then be layered with sugar and honey.
Step 5
From 2kg of ginger, we extracted approximately 1.3kg of juice. Now, it’s time to cook the ginger juice. Combine the 1.3kg of ginger juice with an equal weight of sugar (1.3kg) in a pot. Stir until the sugar is completely dissolved before heating.
Step 6
Be cautious as the ginger juice mixture can boil over quickly once it reaches a simmer. Adjust the heat to low to prevent this. Skim off any foam or impurities that rise to the surface. Cooking the ginger not only helps to sterilize it but also reduces its intense spiciness and astringency. Let it simmer on low heat for 10 minutes, then allow it to cool completely.
Step 7
Sterilize several PET bottles. Divide 500g of honey among the bottles. Carefully pour the cooled ginger syrup into the bottles, leaving a little headspace at the top.
Step 8
Seal the bottles and gently shake them up and down to thoroughly combine the ginger syrup and honey. Your homemade ginger syrup is now ready! For the best flavor and to allow the ingredients to meld, store the syrup in a refrigerator for at least one month before consuming.
