Gingered Honey Syrup (With Lemon Grass)

First Thai Thai Again class is on tonight, and it is colder than a witches….well, you know the rest of that one! This is not ‘strickly’ Thai of course, but with the lemon grass and ginger I am going to stretch it, and this is going up first as our cooking class guests arrive; don’t you wish you were coming?

We have had another honey harvest over the last weekend, and bee stings aside, gotta love those busy, buzzy little creatures! They never cease to amaze me…and naturally (see how I did that?) my thoughts turn to all things honey. Each harvest has a different flavour, and here I am adding ginger and lemon grass, but what about chilli, cinnamon, star anise to name a few?? How good do those sound as additions to lemonade? And good for you too as we head into sniffle season…so wrap this one around you like a wooly scarf, and go on; add the chilli if you are fighting a cold. You won’t regret it.

Gingered Honey Syrup (With Lemon Grass)

Need

  • Syrup
  •   75 g ginger root, peeled
  •   1 stalk of lemon grass, including green part, bruised
  •   250 g honey
  •   170 g water
  • Lemonade
  •   1 lemon, juice, per serving
  •   Sparkling mineral water to taste
  •   Lemon slices to garnish

Do

  1. Place ginger into Thermo bowl and chop 5 sec/speed 5. Scrape down sides of bowl.

  2. Add lemon grass, honey and water and cook 10 min/100ºC/speed 1. Allow to steep in bowl until cooled.

  3. Strain through fine mesh sieve and reserve in a jar.

More

Strain through fine mesh sieve and reserve in a jar. Serve with fresh lemon juice and water as necessary. Slice up a few lemons as garnish. Better than swallowing vitamin C tablets…seriously.Strain through fine mesh sieve and reserve in a jar. Serve with fresh lemon juice and water as necessary. Slice up a few lemons as garnish. Better than swallowing vitamin C tablets…seriously.