Description
For those who like it hot... Delicious and as a treat (provided of course that you love ginger), and as an additive for baking. Especially good in muffins and Christmas cakes.
Ingredients
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Ginger
200 g
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Sugar
6 Tbsp
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Water
3 Tbsp
Cooking
Ginger wash, to clean. In Asian restaurants, it is clean as new potatoes - with a spoon. It is very important to choose the "right" ginger. When you make a purchase, choose the lightest roots without mold between the nodules. These are usually the most fresh, juicy roots
Cut into thin plates. I used the slicer. Put in a saucepan, pour water so that it just lightly covers the plate.
Cook over medium heat for 30 minutes until tender. Ginger drain the water (do not pour). This pungent broth I make a nice ginger tea - add water, honey (sugar), and lemon (I had lime)
Boiled plate again and place in a saucepan, add sugar and water. If you have a different amount of ginger, then proportions of the ginger-sugar-water such as: sugar the same as ginger (not by weight but by volume), water two times less sugar
And cook over high heat, stirring constantly, until the syrup thickens and it almost does not remain.
Take out of syrup on each plate, and dip in sugar (I have brown and plain white). In the sugar add lemon acid on a knife tip. The remaining syrup add the ginger tea
Spread on a baking paper. After 10 minutes you can fold it in a container with a lid. Is kept for 3 months.
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