Ginger syrup with honey - vegan possible

Ingwersirup mit Honig













This syrup is very versatile. Whether infused with hot water as ginger tea, pure for a cold and sore throat or to round off the taste of drinks, meals and pastries ...
With this syrup you always have ginger to hand at home, because it can easily be stored in the refrigerator for several months. With the practical syrup, ginger tea is made in no time, for example in the office. Because that way you don't have to peel, boil and steep fresh ginger every time. Of course, I still like to make fresh ginger tea, but the syrup is always ready. I even had it with me on vacation.

The sugar content is relatively high, but it also preserves and the syrup is quite concentrated so that only small amounts are needed.

When I make ginger tea with the syrup, I usually add some fresh lemon and cold-hurled honey. The water should then of course no longer be too hot so that the valuable ingredients are retained.

I especially like to take this warming ginger syrup with honey in cold, wet autumn weather. We have had good experiences with a tablespoon of ginger syrup per day for the prevention of colds ... ????

Ingredients: 

(approx. 2 bottles of 500 ml each)
  • 500g ginger, peeled
  • 800g water
  • 600g sugar
  • 250g honey (or vegan alternative such as agave syrup)
  • optional: 2 bags of vanilla sugar or 1 teaspoon vanilla extract
  • Juice of one lemon

 

Preparation:

  • Finely grate the ginger with a kitchen grater or in a food processor.
  • Put the grated ginger and the remaining ingredients in a saucepan and bring to the boil, stirring occasionally.
  • Then turn down the heat and simmer gently for about 30 minutes. (Do not close the pot with the lid.). Stir every now and then.
  • Pour the finished syrup through a fine sieve into hot-rinsed or sterilized bottles / jars.
  • Possibly also place a clean strainer in the sieve, this will make the syrup clearer.
  • Tip: If you want to preserve the valuable ingredients of the honey to a large extent, you can also add it to the slightly cooled syrup at the end.
 

Preparation in the Thermomix:

 

  • Roughly chop the ginger, put it in the mixing bowl and chop for 5 seconds / speed 5.
  • Add the remaining ingredients to the mixing bowl and mix for 3 seconds / speed 4.
  • Remove the measuring lid and let everything simmer for 50 minutes / Varoma / level 2. Place the proving basket on the opening of the lid as a splash guard!
  • Pour the finished syrup through a fine sieve into hot-rinsed or sterilized bottles / jars.
  • Possibly also place a clean strainer in the sieve, this will make the syrup clearer.

 

Tip: If you want to preserve the valuable ingredients of the honey to a large extent, you can also add it to the slightly cooled syrup at the end.

 

If you like the syrup vegan want to prepare, then replace the honey simply with sugar, light syrup (e.g. from Grafschafter) or agave syrup.

If you want it less spicy, only take 400g of ginger. ????

Utilization of leftovers: ginger paste

If the boiled ginger (like me) is too good to throw away, then you can make a wonderful one out of it Ginger paste in the Thermomix or a good blender prepare.
 
(makes approx. 2 medium-sized jam jars)
Simply bring the ginger to the boil again briefly in the mixing bowl. Depending on how cooled the ginger is. Thermomix: 5-10 min / 100 ° C / level 2.

 Then puree well. (Depending on how fine you want the ginger paste to be, puree it several times.) Thermomix: 1 min. / Speed 5, push the ginger down with the spatula and puree again for 1 min. / Speed 8.

Pour into hot rinsed glasses and put in the refrigerator.

I find this ginger paste super practical for cooking, especially for Asian dishes. Simply add a spoonful of ginger paste to the food / marinade - this saves you from rubbing the ginger and the rest of the ginger does not have to be thrown away.

 Have fun copying! ♥

 



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