I hear today's a good day to build lemon ginger syrup into your life. This aromatic syrup could be a component of your homemade salad dressings, added to tea, used to glaze a pork tenderloin, combined with cucumber slices and rice vinegar, or drizzled over broiled slices of eggplant.
2 cups of sugar
1 1/2 cups of water plus 2 tablespoons
Zest of 1 lemon (in strips)
1 1/2 cups of peeled, coarsely grated ginger (from 2 large hands of ginger)
Dissolve the sugar in the water in a medium saucepan over medium heat. Once it begins to bubble, cook for 2 minutes, then add the lemon zest and ginger. Let the mixture return to a low boil for a few seconds, then remove from the heat. Cover and let it infuse overnight. The next day, uncover and stir in the 2 tablespoons of water. Place over medium-low heat until warmed through. Strain through a fine-mesh strainer, pressing on the solids to extract as much flavor as possible. Discard the solids. Refrigerate in a jar with a tight-fitting lid for several weeks. Voila!
From cookbook author Simon Hopkinson.
2 cups of sugar
1 1/2 cups of water plus 2 tablespoons
Zest of 1 lemon (in strips)
1 1/2 cups of peeled, coarsely grated ginger (from 2 large hands of ginger)
Dissolve the sugar in the water in a medium saucepan over medium heat. Once it begins to bubble, cook for 2 minutes, then add the lemon zest and ginger. Let the mixture return to a low boil for a few seconds, then remove from the heat. Cover and let it infuse overnight. The next day, uncover and stir in the 2 tablespoons of water. Place over medium-low heat until warmed through. Strain through a fine-mesh strainer, pressing on the solids to extract as much flavor as possible. Discard the solids. Refrigerate in a jar with a tight-fitting lid for several weeks. Voila!
From cookbook author Simon Hopkinson.
