Sorry I’ve been half-assing the blog of late. The pollen has been all-consuming here in Charlotte, as well as other pockets of the US. It’s been miserable and between the allergies and the allergy medications, I’m barely functioning as a zombie.
However, spending this much time indoors allows me fool around in the kitchen.
- 2 cups finely chopped fresh ginger; no need to peel. Just wash and chop.
- 2 cups sugar
- 6 cups water
- Put everything in a pot and bring to a boil. Reduce heat and let simmer until a thick syrup forms (not quite the consistency of maple syrup); 50-60 minutes.
- Pour through a fine mesh sieve, discard solids. Keep in the fridge.
Drizzle this over everything; fresh, baked or braised fruit. It adds an awesome spicy kick to muffins, waffles and pancakes. Add to your granola and yogurt. Over ice cream and be sure to include a bit on your cheese plate. Or my personal favorite: mix with vodka and serve over ice.