Ginger syrup is versatile

Press, 4 February 1987, Page 16

Ginger syrup is versatile

Alison Hoist’s

Food Facts 4LJ

Fresh ginger root is available from your greengrocer or supermarket at most times of the year. If you are not already familiar with this interesting root, buy a little and smell the cut surface. It has a wonderful aroma, and is much more aromatic and lemony than other forms of ginger.

When ginger roots look particularly plump and fleshy I buy enough to make this hot, spicy ginger syrup. I keep it in a small sized, screw topped soft drink bottle in the refrigerator and use it in different ways.

Put one or two tablespoons of ginger syrup into a glass with soda water and ice. You get a drink like ginger ale, with more “pep.” For a sweeter drink with a. milder flavour replace the soda with lemonade.

For apple ginger, add syrup, to taste, to half a glass of apple juice and half a glass of soda water. Top with a sprig of mint. Use the syrup, to taste, with whisky, soda and ice.

Make a ginger. “spritzer” — half white wine, half soda water with , two or three teaspoons of i ginger syrup. Add two or three teaspoons ginger i syrup to hot or cold milk. For a ginger milkshake, i whizz syrup, cold (old) milk and a generous . scoop of ice cream. Pour ginger syrup over ; fresh fruit — e.g. sliced plums, nectarines or ' peaches, watermelon, sliced banana or fruit salad.

Add to stewed fruit such as pears or peaches. Flavour whipped cream with ginger syrup. Drizzle ginger syrup over plain, fruity or hokey pokey ice cream for a quick dessert. After reading such a list, don’t you wonder how you have managed to live without ginger syrup?

Buy a IOOg piece of root ginger. Do not peel it. Grate or chop then pulverise it in a food processor or blender. Add 1 cup of water during this process, or at the end of it. Leave the mixture to stand for half an hour if you are not in a hurry, then boil for 15 minutes. Strain through a fine sieve and discard the solids. Boil the liquid with the juice and thinly peeled rind of a lemon, two cloves, cinnamon stick (optional) half a cup of honey and a cup of sugar for TO minutes. Strain again into a small jar or bottle. Cover tightly and refrigerate until needed. If you find that this syrup is too hot for your ; taste, and too concentrated, dilute it with more I honey, sugar and water. • Variations You can make your .own variations, adding 'grated or thinly peeled rind and/or vanilla flavouring or a vanilla pod during the second boiling. If you think the colour is boring you can modify it using food colouring or a few drops of gravy browning.