As I stare at the above photo I’m struck by how much it looks like a specimen from one of those forensic crime shows. It’s not. It is a beautiful, delicious, rather healthy (ginger is, after, all one of the super foods), syrup that has a wickedly peppery kick.
After candying much of the ginger that I had on hand (you can read about that here), I decided to use the rest to make syrup. You must try this! I cannot recommend it enough. It adds the BEST sweet punch to iced tea, is a rather exotic addition to homemade lemonade, can be cooked down and thickened up to use in the same way in which you would use honey (I recommend biscuits), it can be made ahead, and it also makes one heck of a breakfast topping. With that, I’ll say no more, you’re just going to have to check back tomorrow to see the magnificent morning meal that I prepared and enjoyed beneath the swaying palm tree on the back deck.
Meanwhile, grab yourself some ginger, take ten minutes of your time, and make this syrup. See you tomorrow!
3/4 cup sugar
3/4 cup water
2 1/2 tablespoons matchstick-size strips peeled Melissa's fresh ginger root (about 1 ounce)
1 teaspoon finely grated lemon peel
Combine all ingredients in small saucepan; stir over medium heat until sugar dissolves. Boil until reduced to 3/4 cup, about 5 minutes. DO AHEAD Can be made 2 weeks ahead. Cover and chill. Rewarm before serving.
To read more about this tasty and versatile spice, I recommend this book:
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