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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 Syrup Directions:
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
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.
Print Recipe Here
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This very creamy southwest dressing can be made vegan or not - just change out the cashews for mayo if you don't have any dairy or egg concerns and this recipe will whip up fast!
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