Ginger and lemon syrup
- Wash the unpeeled ginger in hot water, pat it dry, cut it into rough chunks, put it into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug.
- Wash the lemons with hot water, rub them dry, remove 2-cm-wide strips of peel using a peeler, and squeeze out the juice. Put the lemon peel, juice, sugar and 1 litre of warm water into the blender jug. Without the measuring beaker in place, boil for 30 minutes/speed setting 1/100 °C. Put the cooking pot on the lid as a splash guard. Leave the syrup to cool.
- Once it is cool, strain the syrup through a sieve, reserving the liquid. Decant it into sterile bottles and store in the refrigerator.
The syrup is delicious diluted with hot or cold water, tea or sparkling wine.
It will keep in the refrigerator for 2 weeks,
If you wish, you could wash sprigs of rosemary, pat them dry and place one in each syrup bottle to add a hint of rosemary.
If you have a cold, replace the sugar with honey, adding it after the boiling stage.
Bon appétit with Monsieur Cuisine