Aromatic Ginger Syrup with Lemon and Cinnamon
Crafting a Fragrant Ginger Syrup with Lemon and Cinnamon, Perfect for Seasonal Wellness
This is the perfect time to make ginger syrup while fresh ginger is abundant! It’s a wonderful homemade remedy to have on hand for chilly days or when you feel a cold coming on. Simply dissolve it in hot water for a soothing and invigorating drink. The addition of lemon adds a bright, zesty note, while cinnamon provides a warm, subtle spice, making this syrup exceptionally flavorful.
Main Ingredients- 300g fresh ginger
- 1 lemon
- 20g cinnamon sticks
Sweetener & Preservative- Sugar (equal weight to ginger)
- Sugar (equal weight to ginger)
Cooking Instructions
Step 1
Thoroughly wash the fresh ginger to remove any soil. Break off any knobby pieces and soak the ginger in running water for 10 minutes. This helps to loosen and remove any dirt or impurities from the surface.
Step 2
Use the back of a spoon to easily scrape off the ginger skin. Slice the peeled ginger thinly into rounds, about 0.5cm thick. Place the ginger slices in a bowl of cold water and soak for 20-30 minutes to remove any harsh spiciness and excess starch. After soaking, pat the ginger slices completely dry with paper towels.
Step 3
Wash the lemon thoroughly by scrubbing the peel with coarse salt or baking soda. Lightly rinse the cinnamon sticks under running water. Ensure both the lemon and cinnamon sticks are completely dry. Thinly slice the lemon into rounds, approximately 0.3cm thick. It’s best to trim off the ends of the lemon, as these can impart a bitter taste, ensuring a cleaner flavor for your syrup.
Step 4
Prepare the ginger, lemon slices, and cinnamon sticks. Measure out an equal weight of sugar as the ginger. Begin by mixing 60% of the total sugar with the ginger, lemon, and cinnamon. The remaining 40% of the sugar will be used later to cover the top, like a protective layer. Gently mix all the ingredients together, being careful not to mash the ginger, lemon, or cinnamon.
Step 5
Transfer the mixture into a clean glass jar or an airtight container. Sprinkle the remaining 40% of sugar evenly over the top, creating a ‘blanket’ to minimize air exposure. Secure the lid loosely, rather than sealing it tightly, to allow any gases produced during fermentation to escape. Gently shake the container two to three times a day to help the sugar dissolve and mix. Let it mature for approximately 14 days. Once ready, dissolve in hot or cold water to enjoy.
