How to make Fresh Ginger Syrup
By Crystal Baldwin
Fresh ginger syrup is so easy to make and so amazingly good for you! The flavor of fresh, infused ginger honey is delicious and very awakening...you can feel the warmth as it hits your tummy.
The benefits of ginger syrup are many and it is a good remedy to have on hand for colds & flu, sinus congestion, sore throat, gas, bloating and stomach upset, immunity and more.
Ginger itself is is a stimulating herb that helps warm and move fluids in the body. The large amount of antioxidants help to boost immunity, reduce inflammation and pain and strengthen the body.
As an expectorant, it can help to open clogged nasal passages. Try mixing it with some warm water or tea to open things up and breath better.
Ginger can help with nausea by neutralizing stomach acids. Used by pregnant women and people with motion sickness. Add it to peppermint tea for extra soothing benefits.
A great remedy for colds & flu, take a spoonful right out of the jar, or make a warming tea to reduce aches & pains, open up the respiratory tract and soothe sore throats. Both the honey and the ginger will bring great relief and boost the immune system so you can get over it more quickly.
Besides all of these wonderful health benefits, ginger syrup tastes AMAZING!! Use it in cooking for sauces, salad dressings, drinks and more. It's great to have on hand when you want to whip up a spicy Asian dish or make a refreshing summertime drink. Enjoy this fabulous herb as food and medicine.
Ginger Honey Syrup
- 1 Cup honey, or more to taste
- 1 Cup Fresh, Chopped or sliced Ginger
Ginger Syrup Directions:
- Rinse the ginger and pat dry removing all moisture.
- Either finely chop the ginger or thinly slice it (if you want to remove it more easily later). You can leave the skin on if you want as it has healthy bacteria that lives on it that is good for your gut health - plus its less work!
- Add a layer of honey in the bottom of your jar and then add a layer of chopped ginger and stir to coat all the ginger. Do not leave any air pockets or mold can form. Be sure to coat all of the ginger pieces.
- Repeat layering with ginger and honey until your jar is full. Leave a little room at the top.
- If using a canning jar, place a piece of parchment paper between the honey and the lid- many jar lids have BPA that will leach into the honey and the honey can corrode the metal.
- Place in a sunny windowsill for no more than a day (heat can destroy the good components) or keep in a warm spot in your kitchen.
- Shake or stir several times a day and you will notice the honey becoming more liquidy. This means the juices from the ginger are infusing into the honey.
- Let it sit for a week or more before using and taste as you go, when the flavor is strong enough, start using it or add more ginger to your taste.
- Strain out the ginger if you want or leave it in the syrup and use it in stir fry or glazes (I leave my ginger in the honey while using it).
Note – the ginger juice will infuse and make a syrup like consistency which is normal. Since honey is a preservative it is safe to leave it out on the counter- keep it out of the sun and away from intense heat once its fully infused.
How to Use Ginger Honey
- Take a teaspoon daily
- Add to warm tea
- Use it for sauces or salad dressings (try tahini)
- Add to Stir Fry (works great in Asian dishes)
- Add to soups & stews
- Add to seltzer water with lemon juice & ice for a refreshing drink
Ginger Glaze- great as a marinade for Mahi Mahi
- 6 Tablespoons Ginger infused honey with ginger chunks
- 3 Tablespoons Soy Sauce
- Tablespoons Balsamic Vinegar
- 2 Teaspoons Olive Oil
- 1 Crushed or chopped clove of garlic
Directions:
1. Blend all ingredients together, pour over fish and cover, let it marinade in the refrigerator for 1-4 hours.
2. Drain off liquid and set aside. Saute fish in a frying pan, remove from heat and cover to keep it warm.
3. Place the liquid back into the frying pan and cook on low, stirring until it bubbles and then thickens, turn off heat.
4. Plate the fish and pour sauce over each fillet and serve.
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