Ginger & Honey Syrup

Ginger & Honey Syrup

I just spent the entire weekend at a Food Blogger Camp here in Berlin. It was my first big food blogger get-together, and my head is still swirling with all the ideas and input I soaked up over the last two days. So with my energy levels on low, and temperatures outside even lower, I'm craving for something to give me that boost of energy I need to get this week started. Every year, over the cold autumn and winter months, I prepare a ginger syrup, sometimes adding thyme or sage, but most importantly using a lot of ginger and some quality honey. 

I always try to buy local as it's not only more sustainable but you also know where it comes from and sometimes even get to know the people behind the product. Plus, I was once told that if you're plagued by allergies (like me) it's helpful to use local honey, as it contains all the local pollens and thereby encourages your immune system to deal with those pollens. But, I'm not an expert, so please correct me if I'm wrong :-) So, honey is good, ginger is good. And it stays as simple as that. 

Ingredients

  • 250 g ginger root
  • 1 l water
  • 250 ml honey
  • optional: thyme, sage, rosemary, or any other herbs you like

Instructions

1.Cut the ginger into thin slices. You don't need to peel the ginger first (except if you want to process the leftover ginger into candied ginger, see text below).

2. Add ginger and water to a saucepan and bring to boil. Simmer for 10 minutes. Turn off the heat and let the ginger infuse for another hour. 

- You can use this time to boil out a jar or a bottle to store your syrup later on - 

3. Strain the ginger water through a fine sieve. Add the honey to the ginger water and bring to a boil once more. When all the honey is dissolved turn off the heat. 

4. Using a clean funnel, fill your bottle or jar with ginger syrup while it's still hot. Close and let cool down completely before storing in the fridge. Once opened, it keeps up to 3 weeks in the fridge. 

And as I like to use my ingredients to their fullest extent, you can easily reuse the strained ginger for another cup of ginger tea, or in soups or other dishes. Mine still had a lot of flavour and energy, so I didn't want to waste it. You could also turn the leftovers into caddied ginger - for instance using this recipe by David Lebovitz. Although for that, it might be wise to peel the ginger beforehand. 

As for the use of the final ginger syrup - there are so so many ways I use it. Obviously, it's great for colds and flus. I use it as cough syrup and I love to put it in my tea for a little extra sharpness. I use it to flavour my water. It helps with nausea, stomach pains and digestion. And I haven't even explored all the ways you could use it in cooking and baking (ginger flavoured overnight oats coming to my mind, or as an addition to salad dressings). In cocktails, it would definitely be great in a gin & tonic, too. I guess the possibilities are endless. If you guys have any more ideas, please don't hesitate to share them :-) 

So after an exciting weekend I decided to use my day-off to unwind with a bit of knitting, listening to the tunes of Jono McCleery and sipping a good pot of thyme tea with ginger syrup. Even though I slightly feel like a grandma, I couldn't think of a better way to relax and process all that great new input.