‘Cup of tea or coffee? Ginger Syrup?’ Chances are if you visit me that’s what I’ll say. Followed by ‘I make this homemade ginger syrup and use it like cordial with sparkling water. It’s a lovely refreshing drink, would you like to try some?’ … I guess it’s quite the sell job really but unless you are a ginger hater you will probably love my ginger syrup. Well that’s been my experience in offering it so far anyway. I thought I’d share how I make it as most people that try it usually ask for the recipe. This version is the turmeric one but just leave that out if you’d prefer a plain ginger syrup.
I’ve been making ginger syrup for years and it’s become one of those things that I hate to run out of. I tend to make a couple of litres every couple of weeks as it’s the main thing I drink apart from cuppas. I found the inspiration for my original recipe at this fabulous blog by the lovely Rhonda. Of course me being me I tweaked the recipe somewhat, partly due to the fact that I can tolerate limes better than lemons and partly due to laziness. I no longer grate my ginger, and I don’t peel it either. I just wash it and scrub it with a firm brush to remove any dirt. I’ve taken to adding fresh turmeric in my ginger syrup over the last few months and am loving both the subtle flavour and the health benefits of consuming turmeric regularly. Be warned though, the fresh turmeric will stain everything it touches so don’t use your favourite chopping board! I use gloves so I don’t have yellow/orange fingers for days.
This isn’t a recipe as such, more of a guide. It’s only cordial so you can’t go wrong really! Oh and all you ‘no sugar people’ best look away now, this is not a low sugar drink, it is a cordial/syrup after all.
Ginger & Turmeric Syrup
Ginger – approx 3-4 pieces the size of your hand
Turmeric – approx 1 piece the size of your palm
Raw sugar – approx one mountain equal in size to the mountain of chopped ginger/turmeric.
Limes – approx 3 to 6 (depending on availability and price!)
HOW TO MAKE IT
Scrub the ginger and turmeric to clean any residual dirt.
Chop as finely as you can be bothered, the finer the better.
Pile into large pot forming a single mountain, I use a big 6.7 litre pot (I think!).
Pour in sugar to make roughly the same size mountain as the ginger.
Peel or zest limes and add juice.
Fill the pot with water.
Bring to the boil then simmer for an hour or three.
Turn off heat and allow to steep for another hour or three. (or overnight if you run out of time/can’t be bothered)
Strain into bottles or jugs and keep in the fridge.
That’s it, simple hey? I’m not sure how long it lasts as ours doesn’t make it beyond a couple of weeks. I like it served with sparkling water but tap water is fine too.
Let me know if you make some? Or if you have any questions about my vague guide?
May your cup runneth over x