This member of the Zingiberaceae family (to which turmeric also belongs) has been used in Chinese medicine for thousands of years to soothe tummy complaints such as nausea, morning sickness, gas, and indigestion. And according to the University of Maryland Medical Center, it has also history of use in helping to “treat the common cold, flu-like symptoms, headaches, and painful menstrual periods.” (source)
While historically it was very expensive – one pound cost as much as a whole sheep in the Middle Ages – these days it’s widely cultivated and very affordable. (source) I like to keep it on hand during the cold winter months along with other syrups, tinctures and teas that support the immune system.
This warming ginger syrup is incredibly versatile – if you’d like to give it a try but are not quite sure what to do with it, here are some ideas:
Delicious Ways To Use Ginger Syrup
- Mix it with homemade water kefir or sparkling water and a spritz of lime to make ginger ale
- For a drink that will wake you – and your sinuses – up, add it to a cup of hot water with freshly squeezed lemon and a pinch of cayenne
- Stir it into homemade Sweet Dreams Tea, or any tea you prefer
- Straight off the spoon (Taste a small amount first – spiciness varies from batch to batch depending on the intensity of the root)
- Drizzled over asian-style stir fry’s
- Stirred into oatmeal
While technically this is a tutorial for making elderberry syrup, the process is EXACTLY the same. Just substitute ginger for elderberries and you’re good to go!
Ginger Syrup Recipe
Yield 2 cups
- 1/2 cup dried ginger 1 cup fresh ginger (peeled and chopped)
- 2 cups water
- 1 cup honey
- 1 cinnamon stick (optional)
- Add water, ginger and cinnamon stick (if you’re using it) to a pot and bring to a boil.
- Reduce heat and simmer until liquid is reduced by half. This should take around 45 minutes.
- Strain to remove ginger. Allow liquid to cool to room temperature, then stir in honey.
- Transfer ginger syrup to a jar and store in the fridge.
Because this recipe contains honey, it should not be used in children under one. According to Rosemary Gladstar, the syrup should stay good from several weeks to months. If you are concerned that you might not be able to use it all in time, you may want to cut the recipe in half or freeze some in an ice cube tray for later.
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