Ginger Syrup

| 1/16/2014 4:05:00 PM

Blooms and SpoonsThe weather has taken a much more delightful turn for the better here in southern Alberta and I’m really enjoying the sunshine and brilliant blue skies. Hopefully I can store up all this beneficial vitamin D to fall back on when the next round of snowstorms arrive!

I’ve been trying out a few new things in the kitchen this month, sampling some recipes that I had gathered over the last year. So many yummy dishes, so little time! As I was going through some papers, I found a little yellow sticky note with a few ingredients scribbled on it – an incomplete recipe for ginger syrup. As I had a tub full of whole gingerroot sitting in the freezer waiting to be used up, I thought I ought to give the idea a chance. I experimented with the ratio of sweetener to water, and substituted honey for the sugar listed on the note. This is what I came up with:

Ginger Syrup

3 cups water

3/4 cup local honey

8 ounces gingerroot (fresh or frozen), unpeeled, chopped into 2-inch pieces

1/19/2014 2:28:27 PM

Sheryl, great idea for using up some ginger root. I too am enjoying the warm up after the frigid temperatures of December. I just keep thinking that if we can just make it to the end of February, the winter will be mostly over. The saving grace will be that February 1st marks the beginning of seed starting under the grow lights. I suppose that is really the beginning of the gardening year. Well that is if you don't count the planning and seed ordering. ***** Have a great ginger, honey, beverage day.