Ginger Syrup
Homemade Ginger Syrup and Ginger Tea (Winter Preparation)
It’s currently ginger season, and while I usually dry ginger, this year I’ve decided to make it into a syrup and tea. As winter approaches, colds often affect my family. Let’s take advantage of the peak season to purchase ginger and protect our loved ones’ health.
Ingredients- 1 kg fresh ginger
- 250g honey
- 700g sugar
Cooking Instructions
Step 1
Purchase your ginger. Since it’s ginger season, you can find very good quality ginger right now. I bought a superb batch of 1kg for 8,000 won. It’s important to select fresh, firm ginger.
Step 2
Ginger often has a lot of soil on it. Wash it thoroughly under running water to remove all the dirt. Break the ginger into smaller pieces; this helps to clean out the soil trapped between the ginger segments.
Step 3
Once washed, peel the ginger. Since it’s fresh ginger, the skin should come off easily with just a gentle scrape using a spoon or the back of a knife. Rinse the peeled ginger again under water and then thoroughly pat it dry with paper towels. Removing excess moisture is key for good preservation.
Step 4
Crucially, sterilize the jars you’ll be using for the ginger syrup and tea. Ensure your jars are heat-resistant. Submerge them in boiling water for about 5-10 minutes, then let them air dry completely. This step is essential for hygienic storage and preventing spoilage.
Step 5
Now, let’s slice the ginger. Since I’m making both ginger syrup and ginger tea, I’ll prepare the ginger in two different ways. For the ginger that will go into the blender for syrup, I’ll chop it into smaller, manageable pieces. For the ginger tea, I’ll thinly julienne (slice into matchsticks).
Step 6
Add the ginger pieces intended for the syrup to a blender. It’s best to blend in small batches to avoid overwhelming the blender blades. Use the ‘pulse’ or ‘chop’ function; this helps to break down the ginger effectively without getting stuck. Aim for a coarse puree, not a completely smooth paste, so there’s a slight texture.
Step 7
Place the julienned ginger into one of your sterilized jars. Pour the honey over it. Aim for a 1:1 ratio of ginger to honey. The honey will mellow the ginger’s spiciness and add a lovely aroma.
Step 8
In a separate bowl, combine the pureed ginger with the sugar. A 1:1 ratio of ginger to sugar is commonly used here as well. The sugar helps draw out moisture from the ginger and acts as a preservative.
Step 9
Transfer the sugar-ginger mixture into another sterilized jar. It’s best to let this ginger syrup mature for about a day at room temperature before refrigerating. Refrigerate afterwards for storage. This maturation period allows the flavors to deepen.
Step 10
Your delicious ginger syrup and ginger tea, perfect for the winter months, are now complete! Enjoy a warm, healthy ginger tea by dissolving it in hot water, or use the syrup as a flavourful ingredient in your cooking.
