Spicy Ginger Syrup
| 2 lbs | gingerroot | no need to remove skin |
| 1 | english cucumber | diced |
| 2 | red chilis | |
| 1 cup | fresh mint leaves | |
| 1.25 cup | turbinado sugar | |
| 3/4 cup | honey | Acacia (light) honey preferred |
| 2 cups | water | |
| 1/4 cup | lime juice | use fresh juice |
| 1 tsp | black peppercorns | use whole peppercorns |
Roughly chop ginger into 1-2" pieces, then blend in food processor with english cucumber and red chilis. (Alternatively use a juicer to extract gingerroot juice, then blend cucumber with chilies.) Pour mixture into large saucepan. Add all other ingredients. Bring to a boil and simmer until the liquid becomes syrupy enough to coat the back of a spoon. Remove from heat and let cool overnight. Strain ginger syrup through a fine-mesh sieve into a food-safe container and refrigerate.
This recipe elevates a simple ginger syrup with sublime but unexpected flavors and scents.
Recipe found in and adapted from Speakeasy, a book by Jason Kosmas & Dushan Zaric.
added November 28, 2016
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