Ginger Syrup

Thoroughly wash the fresh ginger under running water and use a spoon to scrape off the thin skin, the peel is bitter and would unnecessarily darken the syrup.

Slice the peeled ginger into thin rounds or grate it coarsely. the finer the cut, the more intense the aroma the syrup will develop.

Wash the lemon thoroughly with hot water, cut one half into thin slices with the peel, and squeeze the juice from the other half. set the juice aside.

Pour 500 ml of water into a saucepan, add the sliced ginger and bring to a gentle boil. then reduce the heat and simmer slowly for about 15 minutes, until your kitchen fills with the rich aroma of a ginger brew.

Add 500 g of cane sugar, the lemon slices, and, if you like, a cinnamon stick and a few cloves. stir continuously and cook for another 10 minutes until the sugar has fully dissolved and the syrup has slightly thickened.

Remove from the heat, stir in the squeezed lemon juice, and let the syrup steep covered for about 30 minutes to fully draw out the flavours of the spices and citrus.

Strain the syrup through a fine-mesh sieve into a clean container, pressing the solids firmly with a spoon to extract as much flavour and liquid as possible.

Sterilise the jars or bottles, dry them, and ladle the hot syrup in to just below the rim. seal immediately and turn upside down until completely cooled.

Dilute the syrup with still or sparkling water in a ratio of approximately 1:6 and serve over ice with a slice of lemon as a refreshing lemonade.

In winter, pour hot water over 2 tablespoons of syrup and add a slice of lemon, this makes a gentle alcohol-free toddy that warms you up and soothes a cold.