Candied Ginger, Ginger Sugar, Ginger Syrup. If you're going to get things sticky you might as well get the most out of it. The syrup is soda fountain strength.
- 1 kilogram fresh ginger
- 2.5 liters water
- Juice of one lemon or lime (optional)
- 1 ml cayenne powder (optional)
Peel ginger and slice into rounds about 1/2 cm. thick. Put ginger in pot and cover with the water.Cook on medium-low heat until the ginger is tender. Save the liquid for ginger syrup reserving 150 ml. Put the ginger back in the pot with an equal weight of sugar. Boil. Reduce to medium heat and cook, stirring frequently until the syrup has reduced and begun to recrystallize. Spread on baking racks over cookie sheets to dry.
Store in airtight container without refrigeration.
Save the sugar which falls off the cooling crystallized ginger. Use in baking or with tea
To each liter of the cooking liquid add 1500 grams of sugar adding cayenne if desired. Stir constantly over medium heat until the sugar is dissolved. If using cayenne heat for about a minute longer. Cool. Add citrus juice if desired.
Store in bottles in the refrigerator or process in boiling water canner and store on shelves