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Ginger syrup You get much more from the ginger by simmering it. Use for kombucha and hot tea. *Peel ginger with a spoon. The peel really comes off without taking off any of the ginger root.
*Keep ginger in freezer. It peels immediately upon taking out. ~1 qt of Ginger syrup
16 oz water 2 oz fresh ginger roughly peeled and diced fine Peel of 1 lemon, not the bitter white part Cover and simmer together gently 30 minutes. Cover and steep 1 hour. (steeping too long made it lose flavor and can become bitter) Strain and stir in: 16 oz honey Juice the rest of the lemon into the syrup Keep in refrigerator. Use for kombucha or hot tea. Kombucha Second Ferment: 4 oz each quart bottle ~Ginger-Hibiscus 16 oz water 2 oz fresh ginger peel of lemon After simmering gently add and steep: 5 g hibiscus 5 g rosehips Add: juiced lemon 16 oz honey
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