Ginger Syrup

Today I am making a delightful ginger syrup! It is made with 3 basic ingredients.

• Ginger 180g

• Water (tap or filtered) 500ml

• Sugar (I suggest an unrefined cane sugar if possible) 350g

• A jar to put it in

Here are some quick tips before you start making it.

• Do wash and sterilise everything before use. This will stop unwanted bacteria from growing in your finished syrup and prolong its shelf life. You can use good old fashioned washing up liquid or Milton. Just remember to rinse off any soap suds after you have washed everything.

• The colour will change depending on which type of sugar used. Unrefined demerara sugar will produce a deeper and darker colour. A granulated sugar will produce a lighter coloured syrup.

• Do not let this syrup boil at any point. This ensures a steady infusion of the ingredients without burning off all the goodness.

• Cover the syrup after you have added the ginger. This prevents the escape of the aromatic flavours and keeps the goodness inside the pan.

1. Peel the ginger with a spoon, simply rub the edge of the spoon around the outside. Slice the ginger thinly and put to one side.

2. Place your water and sugar into the saucepan and heat up slowly on a low/medium heat until it has all dissolved, keep stirring to prevent any boiling and burning of the sugar.

3. When this is done add your sliced ginger then slowly simmer on a low heat for 20 to 30 minutes. Make sure you cover the pot.

4. Allow the syrup to cool before straining it through a cloth or sieve. Strain into your jar and put the lid on. Place the syrup in the fridge and it will keep for up to three weeks as long as you do not put in the fridge door pockets.

Now you have your syrup what can you do with it? Try it in pancakes, have some in your hot drink such as coffee or hot chocolate. Its versatile so experiment, try it in new weird and wonderful ways!

Ginger is well known for its beneficial impact on the digestive system. It acts as an anti-inflammatory to ease any stomach issues. At the onset of a cold fresh ginger root behaves as an anti-viral catching all those nasty little seasonal bugs that plague is for seemingly longer periods of time. It does this by increasing perspiration in the body to combat those germs. Ginger is also a booster for the immune system, add a little of the syrup to your morning coffee or evening hot chocolate every day to start work on giving your immune system that extra little boost!