Make this ginger syrup to liven up water or soft drinks. Or use it in cocktails, especially those containing whisky. I have made a ginger whisky cocktail and will share the recipe with you soon.
We have done everything possible to reduce our water consumption at home. This includes not washing our floor as often as it needs cleaning. After the fires we have had constant wind and that has brought soot into the house. The result is very dirty tiles and as I love to walk around barefoot, very dirty feet. My consumption of wet wipes has increased as I am constantly ‘washing’ my feet with them. I have invested in a floor steam cleaner so that the tiles can still be cleaned once a week. Not enough people have taken the water crisis to heart and they have used water indiscriminately. From being allowed 87 litres of water per person per day we are now restricted to 50 litres. There are plenty of lists doing the rounds about what one can do to save water.
Some of them are totally ridiculous such as not bathing every day or not washing your clothes! Some are more practical such as buying drinking water. This is not only saving the municipal water we use, but is a necessity as we might be on water rationing soon. This will mean the water will be turned off at any time the council deems it necessary. I don’t particularly like the taste of plain water, and given a choice I will always go for soda water, or as my niece calls it, bubble water. Recently I have been adding flavourings to my drinks. I decided to make this ginger syrup using fresh mint from my garden. As we are not allowed to water my mint is dying. I did not want it to go to waste so have been using it up as quickly as possible.
Click on the links for conversions and notes.
- 125g fresh root ginger, peeled, and roughly chopped
- 750mls water
- 15g fresh mint leaves
- Juice of 1 large lemon
- 30mls maple syrup
- Place the ginger into a blender and process until very finely chopped
- Pour the water into a saucepan and add the ginger
- Bring to the boil, add the mint and then reduce the temperature
- Leave to simmer until reduced by half
- Strain the liquid through a fine sieve and then add the lemon juice and maple syrup
- Stir and set aside to cool before transferring to a suitable container
- Refrigerate and use as needed *
Inspiration published on Lavender and Lime February 12:
Dave and I are overseas in the United Kingdom. We will be back at work tomorrow. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.