Honey Ginger Syrup (Ginger Tea)
Honey Ginger Syrup (Ginger Tea)

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, honey ginger syrup (ginger tea). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Honey Ginger Syrup (Ginger Tea) is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Honey Ginger Syrup (Ginger Tea) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook honey ginger syrup (ginger tea) using 7 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Honey Ginger Syrup (Ginger Tea):
  1. Take Ginger Syrup:
  2. Make ready 300 grams Ginger
  3. Take 300 grams Honey
  4. Prepare Added bonus [Candied ginger]
  5. Take 1 all of it The ginger left over from making ginger extract
  6. Make ready 60 grams Soft light brown sugar
  7. Make ready 1 Granulated sugar
Steps to make Honey Ginger Syrup (Ginger Tea):
  1. Do not remove the skin of the ginger. Wash well, and cut out any damaged sections.
  2. Use a slicer to slice the ginger, then put the slices in a jar.
  3. Pour honey into the jar and seal with a lid. For 5 days, store it in a dark place, away from direct sunlight, in order to extract the ginger juice.
  4. Pour the contents of the jar into a sauce pan, then simmer over medium heat for about 5 minutes. Strain and remove the ginger. Press down on the ginger with the back of a ladle to squeeze out the juice.
  5. Return the honey and ginger juice to the sauce pan and warm over medium heat. Simmer until it thickens and is reduced by about 1/2 the amount, then it's done.
  6. It will harden after cooling, so be sure not to simmer for too long.
  7. Stir boiling water for ginger tea, dilute with carbonated water to make ginger ale, spread it on a slice of bread, or use it in cooking or sweets. It's very versatile.
  8. Candied ginger: Combine the leftover ginger from Step 4 with brown sugar in a sauce pan and set on low heat. Simmer to evaporate the liquid, taking care not to burn it.
  9. After about 10 to 15 minutes, the sugar will boil down and become sticky. This indicates that it is ready. Evenly spread the slices out without overlapping on a wire rack to dry.
  10. After 1 to 2 days of sitting in a well-ventilated area, it should be completely dry. It is ready to eat when the sugar is no longer sticky and doesn't create "threads" when touched.
  11. Coat with granulated sugar, then it's done. The granulated sugar is optional; you can also stop at Step 9.

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