Ingwerkandiert

recipe by rule of thumb:

  • 600 g Ginger, peel it and cut it in slices
  • put it in a pan
  • cover it with water
  • add some lemon juice (to prevent the ginger becoming too dark)
  • 250 g sugar

cook for 15-20 minutes in this sugar syrup.

Let it cool, cover it and let it rest over night, the next day you add 50 g sugar and cook it again. Repeat this for 5 days and after the last time, fish the ginger slices out of the syrup and store it in a big glass. Keeps well in the refrigerator.

The syrup I mix with the same amount of vodka to make my ginger liqueur. Or you can use it as syrup in tea or lemonade. 🙂

En Guete